POM Velvet Cupcakes with POM Cream Cheese Frosting
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POM Velvet Cupcakes with POM Cream Cheese Frosting

TIME TO TABLE: 35 MINUTES PREP, 20 TO 25 MINUTES BAKING, 20 MINUTES COOLING

Makes 30 regular cupcakes.

 

Pomegranate Velvet Cupcakes

2 1/2 cups pomegranate juice

16 oz. sugar

14 oz. soft butter

4 large eggs

1 1/2 oz. cocoa powder

1 1/2 cups buttermilk

2 tablespoons white vinegar

2 teaspoons vanilla extract

15 oz. all-purpose flour

3/4 oz. baking soda

Pinch of salt

1/4 cup heavy cream

 

POM Cream Cheese Frosting

1 1/2 cups pomegranate juice

1 cup pomegranate arils

4 oz. soft butter

8 oz. cream cheese, at room temperature

14 oz. powdered sugar

 

 

Pomegranate Cream Cheese Frosting:

 

Reduce the pomegranate juice, over low heat, down to 3 fl oz. 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 Cupcakes:

 

Pre-heat oven to 350° F. Reduce the pomegranate juice, over low heat, down to ½ cup.

 

Place the sugar and soft butter in the bowl of the electric mixer with the paddle attachment. Cream on medium-high speed till 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, and then 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 the remaining dry ingredients. Finish off with the heavy cream. Beat just until combined.

 

Place cupcake liners into a cupcake pan, and using a spoon, fill it with cake 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 fresh pomegranate arils.

 

 

Nutrients per Serving (1 cupcake without frosting): 161 calories (75 calories from fat), 2g protein, 9g total fat (6g saturated), 20g carbohydrates, <1g dietary fiber, 40mg cholesterol, 13g total sugars, 5mcg vitamin A RE, 157mg sodium, 15mg potassium, <1mg vitamin C.

 

Nutrients per Serving (1 cupcake with frosting): 240 calories (109 calories from fat), 3g protein, 13g total fat (8g saturated), 31g carbohydrates, <1g dietary fiber, 51mg cholesterol, 23g total sugars, 23mcg vitamin A RE, 175mg sodium, 37mg potassium, 1mg vitamin C.

Last Updated Wednesday, August 23, 2017 - 12:13 PM.