Tag Archives: cranberry

Simmer Pot Cupcakes | Domestic B(i)atch

1.17.18 

It’s lightly snowing outside, there’s cracks in our ceiling from a leaking radiator upstairs, I’m watching The Bachelor, sounds like the perfect time to write a blog post. And it’s the first one of the new year!! 2018 started a little busier than I expected, running around trying to get things accomplished to be on top of life post-tour. But you know what’s great on a much-deserved calm, chilly, snowy day? A simmer pot! Have you experienced this easy concoction which is like a warm hug? A friend mentioned it to me in December and I was immediately on board.  All you do is throw your favorite aromatic things in a pot with some water, put it over low heat and allow the smell to fill your apartment (or house). It lasts for hours and is a great way to lift your spirits during these dreary months.

I made a cupcake based on the flavors I’ve been using this winter.  A fluffy cupcake filled with a thinner orange curd, topped with cinnamon frosting, more curd and a sugared cranberry. Just like a simmer pot makes your life smell amazing, these flavors work just as well in a treat that tastes amazing! And side note, in the summer, throw some lemons and limes with mint or rosemary in a pot and keep the party going in the warmer months.

Simmer Pot Cupcakes
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For the Curd**(see note)
  1. 2 tbsp orange zest
  2. 1/3 cup fresh orange juice
  3. 1/3 cup sugar
  4. 2 eggs
  5. 3 egg yolks
  6. 4 tbsp unsalted butter
  7. 1 tsp cornstarch
For the Cupcakes
  1. 1 1/4 cup flour
  2. 2 1/2 tbsp cornstarch
  3. 1/2 tsp baking soda
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 2 eggs
  7. 3/4 cup sugar
  8. 1 1/2 tsp vanilla extract
  9. 1/2 cup canola oil
  10. 1/2 cup sour cream
  11. zest from one orange
For the Frosting
  1. 1/2 cup unsalted butter, room temperature
  2. 2-3 cups confectioners sugar
  3. 3/4 tbsp cinnamon
  4. 2-3 tbsp milk
Garnish
  1. 12 cranberries
  2. 1/2 cup water
  3. 1/2 cup sugar + 1/3 cup sugar, divided
For the Curd
  1. Fill a medium saucepan with 2 inches of water and bring to a simmer
  2. In a heatproof bowl, whisk together zest, juice, sugar, eggs, and yolks
  3. Place the bowl over the pot and whisk, allowing it to slightly thicken, 7-10 minutes
  4. Cut butter into small pieces and slowly add into curd, allowing it to fully melt while whisking before adding more
  5. Add in cornstarch and whisk until thickened a bit more
  6. Remove from heat, allow to cool with plastic wrap directly placed on top of curd to prevent skin from forming
For the cupcakes
  1. Preheat oven to 350 and line muffin tray with cupcakes liners
  2. In a medium bowl, sift together, flour, cornstarch, baking powder, baking soda, and salt, set aside
  3. In the bowl of a stand up mixer beat eggs on medium for about 20-30 seconds until they begin to foam
  4. Add in sugar, vanilla, and oil, one at a time, scraping down the sides of the bowl as needed
  5. Add in sour cream and flour mixture, alternating, ending with the sour cream
  6. Add in orange zest and allow to just combine
  7. Pour batter into cupcake liners about 3/4 way full
  8. Bake for 17-20 minutes, the cupcakes should begin to turn golden on top and should spring back when pressed in the center
  9. Allow to cool
For the Frosting
  1. Add all the ingredients except milk into the bowl of a stand up mixer and beat until they begin to come together
  2. Slowly add in milk, 1 tbsp at a time until desired consistency is reached, humidity can greatly affect how much liquid is needed
For the Garnish
  1. Line a small baking sheet with foil
  2. Heat water in a small saucepan, then add 1/2 cup sugar and stir gently until sugar is dissolved
  3. Once dissolved allow to boil another five minutes to thicken
  4. Turn off heat and allow to cool 15 minutes, then toss cranberries in syrup
  5. Using a slotted spoon, transfer cranberries to foil lined sheet and allow to dry for 45 minutes
  6. Add remaining sugar to a small bowl and toss cranberries in sugar, making sure they're evenly covered
  7. Place cranberries back on foil to dry or place in airtight container, if putting in container, sprinkle extra sugar over cranberries
To Assemble
  1. If using a filling tip, place tip into piping bag, fill with curd and press tip into the center of cupcakes, slowly filling until a small amount pops out of the top
  2. If you don't have a filling tip, using a paring knife, cut a small hole in the center of each cupcake, making sure not to go through the bottom, and spoon or pipe curd into hole
  3. Fill a second piping bag with the tip of your choosing and place frosting into bag, frosting the tops of each cupcake
  4. Using piping bag or spoon, carefully pipe more curd over the top of frosting and allow to drip down
  5. Place cranberry on the top of each cupcake and enjoy!
Notes
  1. **This is NOT a standard thick curd. This is a result of my curd not coming together as I'd hoped and not wanting to waste it. It will NOT be as thick as a normal fruit curd which allows it to drip down the frosting.
  2. *Want to make a normal simmer pot for the winter? Throw in a sliced orange, 1/2 cup cranberries, two cinnamon sticks and a teaspoon of cloves into a medium saucepan filled 3/4 the way with water. Place over low heat and allow to simmer until water as evaporated. Should last hours.
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Simmer Pot Cupcakes | Domestic B(i)atch

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12.16.16

What a week!!! Filming The Chew on Wednesday was a blast. Everyone was so nice there! I had such a great time.  And you can catch me on Monday, the 19th. I close out the show, so the last three minutes belong to ME. It’s like this week is trying to make up for the rest of 2016 sucking so hard.  It’s doing a pretty good job though.  I’m so excited to post about the crossover collaboration I took part in this week!! As most of you know, I’m an actor, and this blog has become a really exciting creative outlet for me.  It allows me to combine other things I love in life, like style and baking, and put it out there consistently.  Acting is hardly ever consistent, and you’re never in control of the jobs you book because of so many random variables that if I told you just a fraction of them would blow your mind. Well, I am certainly not the only actor to take creativity into my own hands. My friend, Leah has done the same.  She’s a wonderful actor who, like me, wanted a creative outlet when she wasn’t working on a show.  Coincidentally, she debuted her podcast, The Compass, the same week I debuted this blog!! So we’ve both been on this side-project journey, and we have finally brought our projects together.  Leah came over and baked a berry crisp with me (which we demolished almost in its entirety within one sitting) and I was a guest on her podcast, which talks to artists about dealing with the industry, fighting the dark times, and the journey thus far.  I’ve loved listening to it since she first started because it’s made me realize that no matter what level of “success” people seem to have, we’re all battling similar demons.  You can download it on iTunes, but also go to her Facebook page here and follow it to get updates. It’s a great thing to listen to on the train, or if you need to escape from life a little.

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12.14.16

That’s how the nursery rhyme goes right? No? Hm. Weird. Welcome to the second installment of Cranberry Week!!! I have to say, this week has been full of positivity and exciting news.  You’ll have to wait for my big announcement at the end of this post (cut to everyone scrolling all the way down). And I also have a very fun collaboration I’ll be posting on Friday, and definitely not in the way you’d probably expect.  Not to mention I had the pleasure of being part of a Leonard Cohen tribute concert in Brooklyn Monday night, am having a few close friends over on Saturday, and will get to enjoy a little holiday cheer at a Christmas party tomorrow night.  Don’t worry, I still haven’t bought one Christmas present, I’m still a secret mess.

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