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Pomegranate Velvet Cupcakes

  • Yield: 30 servings

Ingredients

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