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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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Lemon Blueberry Cupcakes | Domestic Batch

8.3.16

I love a good double take.  Baking something that warrants one (while also being tasty) is a great feeling.  Same goes for dress shopping.  Finding something you like is one thing, finding something you just keep coming back to and can’t NOT buy it, is another.  Whether it’s a beautiful dessert, or a killer maxi dress, there’s something about indulging in that pleasure that is so satisfying. There is such a striking quality about using blueberries in frosting, the natural color it brings is so bold it looks artificial. But it’s not! It’s beautiful, and after you bite into that cupcake and get that tart lemon curd, there’s no going back. I bought a maxi dress earlier this summer that I couldn’t stop thinking about. It hid in my closet for weeks.  I finally pulled it out when my husband and I saw Hamilton on Broadway last Wednesday.  As the first year of marriage is themed ‘Paper’ for gift inspiration, I gave Phil tickets to the show back in March, even though we actually wouldn’t be attending the show until July. (Tickets have been impossible to get. I bought them close to a year ago in preparation.) But in my defense I bought them for the day he proposed. The cupcakes and this dress both got me really excited, of course for totally different reasons.

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Snickerdoodle Cupcakes | Domestic Batch

6.23.16

I’ve had this idea in my head for weeks.  Plural.  WEEKS. Truth be told, other projects just kept taking precedence.  I kept staring at that jar of Trader Joe’s Speculoos Spread in my pantry thinking, ‘I am gonna make frosting with you so hard.’ Which is, eventually, exactly what I did; and I piped it right on top of Snickerdoodle Cupcakes. And since I had some homemade butterscotch sauce left over from my Monkey Bread, I drizzled that over them to boot. These cupcakes are easy and rich. It brings together two flavors I love, that cookie butter spread and cinnamon. It made all that waiting worth it.

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