Pomegranate Velvet Cupcakes

  • Yield 30 servings

Ingredients

POM Cream Cheese Frosting:
1 1/2 cups pomegranate juice
1 cup pomegranate arils
4 ounces soft unsalted butter
8 ounces cream cheese, at room temperature
14 ounces powdered sugar
POM Velvet Cupcakes:
2 1/2 cups pomegranate juice
16 ounces granulated sugar
14 ounces soft unsalted butter
4 large eggs
1 1/2 cups buttermilk
2 tablespoons white vinegar
2 teaspoons vanilla extract
15 ounces all-purpose flour
1 1/2 ounces cocoa powder
3/4 ounce baking soda
pinch salt
1/4 cup heavy cream

Instructions

  1. To prepare cream cheese frosting:  Prepare fresh pomegranate juice, if necessary.
  2. Prepare fresh pomegranate arils, if necessary.
  3. Reduce 1 1/2 cups pomegranate juice, over low heat, down to 3 fl. oz.  Allow to cool.
  4. Place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute.
  5. Add the cream cheese and continue to mix for 2 more minutes.
  6. Turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction.  Mix until the sugar is fully combined.
  7. Remove icing from the mixer and place into a piping bag with a round or star tip.
  8. To prepare cupcakes:  Preheat oven to 350F.
  9. Reduce 2 1/2 cups pomegranate juice, over low heat, down to 1/2 cup.
  10. Place sugar and soft butter into electric mixer bowl with paddle attachment and cream on medium-high speed, until the mixture is pale yellow and fluffy.
  11. Turn the speed down to low and add the eggs in one at a time.
  12. In a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract; slowly add half of this to the mixer.
  13. Combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed.  Add half of this to the mixer.
  14. Add the remaining half of the liquids to the mixer, and then the remaining dry ingredients.  Finish off with the heavy cream.  Beat just until combined.
  15. Place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about three-quarters full.
  16. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  17. Allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully.
  18. Once the cupcakes are cooled completely, they can be iced with the POM Cream Cheese Frosting and topped with fresh arils.

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