Pomegranate Velvet Cupcakes with Pomegranate Cream Cheese Frosting

• From: Pomegranate Council

Ingredients

• Pomegranate Cream Cheese Frosting1 1/2 cups pomegranate juice

• 1 stick soft butter

• 8 oz cream cheese, at room temperature

• 14 oz powdered sugar

• Pomegranate Velvet Cupcakes2 1/2 cups pomegranate juice

• 16 oz sugar

• 3 1/2 sticks soft butter

• 4 large eggs

• 1 1/2 cups buttermilk

• 2 Tbs white vinegar

• 2 tsp vanilla extract

• 15 oz all-purpose flour

• 1 1/2 oz cocoa powder

• 3/4 oz baking soda

• 1 pinch salt

• 1/4 cup heavy cream

• 1 cup pomegranate seeds (garnish)

These turn out beautifully—fluffy cupcakes topped with creamy frosting, studded with deep red pomegranate seeds.

Directions

• Pomegranate Cream Cheese FrostingReduce the pomegranate juice, over low heat, down to 3/8 cup. Allow to cool.
• Place butter into an electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute.
• Add the cream cheese and continue to mix for 2 more minutes.
• Turn the speed down to low and slowly add in the powdered sugar and pomegranate juice reduction. Mix until the sugar is fully combined.
• Remove icing from the mixer and place it into a piping bag with a round or star tip.
• Pomegranate Velvet CupcakesPre-heat oven to 350° F. Reduce the pomegranate juice, over low heat, down to 3/8 cup.
• Place the sugar and soft butter in the bowl of the electric mixer with the paddle attachment. Cream on medium-high speed until the mixture is pale yellow and fluffy.
• Turn the speed down to low and add the eggs in one at a time.
• In a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar, and vanilla extract; slowly add half of this to the mixer.
• 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.
• Add the remaining half of the liquids to the mixer, and then add the remaining dry ingredients. Finish off with the heavy cream. Beat until just combined.
• Place cupcake liners into a cupcake pan, and using a spoon, fill each with the batter until about 3/4 full.
• Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the pan to cool slightly, and then remove the cupcakes, placing them on a wire rack to cool fully.
• Once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with pomegranate seeds.