More Great Recipes: Cupcakes | Frosting | Valentine's Day

Pink Pomegranate Cupcakes


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Member since 2008

Serves 24 | Prep Time 20 minutes | Cook Time 15-20 minutes

Ingredients

2 ¼ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2/3 cup milk
1/3 cup pomegranate molasses*
1 teaspoon vanilla
Several drops of red food coloring, optional
3 egg whites, room temperature
¼ teaspoon cream of tartar


Frosting

8 oz cream cheese, softened
4 oz unsalted butter, softened
3 oz pomegranate molasses (1½ shot glasses full, for all of you cocktail hounds)
Several drops of red food coloring, optional
4-4 ½ cups powdered sugar


*You can make your own pomegranate molasses by simmering 4 cups 100% pomegranate juice, 1 tablespoon lemon juice and 1/2 cup sugar until it reduces down to 1 cup (about 70 minutes). Cool and refrigerate up to 6 months.


Preheat oven to 350 ° F. Line cupcake pans with liners.


Whisk together the flour, baking powder and salt; set aside.


Cream the butter and the sugar until light and fluffy. Combine the pomegranate molasses and the vanilla with the milk. Alternately add the flour and the milk mixture to the creamed butter, ending with the milk. Beat until the batter is smooth. Stir in enough red food coloring to turn the batter pink.


Beat the egg whites with the cream of tartar until soft peaks appear. Gently fold into the cake batter.


Spoon batter into cupcake liners, filling cups about 2/3 full. Bake for 15 to 20 minutes, or until the tops spring back when touched. Cool completely on cooling racks.


In a large bowl, cream together the softened cream cheese and the butter. Add the pomegranate molasses and enough of the powdered sugar to make a spreadable frosting. Stir in enough red food coloring to turn the frosting pink. Frost the cupcakes or use a pastry bag fitted with a round or star tip to pipe the frosting on the cupcakes.


Pairs Well With


Notes

Recently, POM Wonderful send me a case of pomegranate juice to try out. Since POM Velvet Cupcakes had already been created (and are on the POM website), I came up with a new version using a white cupcake as the base.

I knew how to bake this one. This is sooo yummy... so sweet.

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