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
Ingredients
For the Curd**
- 2 Tbsp orange zest
- 1/3 cup fresh orange juice
- 1/3 cup sugar
- 2 eggs
- 3 egg yolks
- 4 Tbsp unsalted butter
- 1 tsp cornstarch
For the Cupcakes
- 1 1/4 cup flour
- 2 1/2 Tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup canola oil
- 1/2 cup sour cream
- zest from one orange
For the Frosting
- 1/2 cup unsalted butter, room temperature
- 2-3 cups confectioners sugar
- 3/4 Tbsp cinnamon
- 2-3 Tbsp milk
For the Garnish
- 12 cranberries
- 1/2 cup water
- 1/2 cup sugar + 1/3 cup sugar, divided
Instructions
For the Curd
- Fill a medium saucepan with 2 inches of water and bring to a simmer
- In a heatproof bowl, whisk together zest, juice, sugar, eggs, and yolks
- Place the bowl over the pot and whisk, allowing it to slightly thicken, 7-10 minutes
- Cut butter into small pieces and slowly add into curd, allowing it to fully melt while whisking before adding more
- Add in cornstarch and whisk until thickened a bit more
- Remove from heat, allow to cool with plastic wrap directly placed on top of curd to prevent skin from forming
For the Cupcakes
- Preheat oven to 350 and line muffin tray with cupcakes liners
- In a medium bowl, sift together, flour, cornstarch, baking powder, baking soda, and salt, set aside
- In the bowl of a stand up mixer beat eggs on medium for about 20-30 seconds until they begin to foam
- Add in sugar, vanilla, and oil, one at a time, scraping down the sides of the bowl as needed
- Add in sour cream and flour mixture, alternating, ending with the sour cream
- Add in orange zest and allow to just combine
- Pour batter into cupcake liners about 3/4 way full
- Bake for 17-20 minutes, the cupcakes should begin to turn golden on top and should spring back when pressed in the center
- Allow to cool
For the Frosting
- Add all the ingredients except milk into the bowl of a stand up mixer and beat until they begin to come together
- 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
- Line a small baking sheet with foil
- Heat water in a small saucepan, then add 1/2 cup sugar and stir gently until sugar is dissolved
- Once dissolved allow to boil another five minutes to thicken
- Turn off heat and allow to cool 15 minutes, then toss cranberries in syrup
- Using a slotted spoon, transfer cranberries to foil lined sheet and allow to dry for 45 minutes
- Add remaining sugar to a small bowl and toss cranberries in sugar, making sure they’re evenly covered
- Place cranberries back on foil to dry or place in airtight container, if putting in container, sprinkle extra sugar over cranberries
To Assemble
- 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
- 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
- Fill a second piping bag with the tip of your choosing and place frosting into bag, frosting the tops of each cupcake
- Using piping bag or spoon, carefully pipe more curd over the top of frosting and allow to drip down
- Place cranberry on the top of each cupcake and enjoy!
P.S.
**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.
*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.
