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Pomegranate Cupcakes

Pomegranate Cupcakes

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Pomegranates are beautiful fruits, loaded with health benefits and delicious flavors, so it’s a shame they aren’t used more in baking! These easy-to-make and unusual cupcakes have a delicate fruity flavor and pretty pink appearance, thanks to the glaze.

Cupcake Ingredients

  • ½ cup oil
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1½ cups flour
  • ½ cup pomegranate juice

Pomegranate Glaze Ingredients

  • 1½ cups powdered sugar
  • 2-3 Tablespoons pomegranate juice, divided
  • pomegranate seeds, for garnish, optional

Directions

  1. Preheat oven to 350°F. Line a standard (12-cup) cupcake pan with paper liners; set aside.
  2. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until smooth and creamy.
  3. Add vanilla, salt, baking soda, baking powder, and eggs. Beat until combined.
  4. Alternately add half the flour and half the pomegranate juice, beating after each addition until incorporated.
  5. Spoon batter into prepared pan, filling each cup about three-quarters full.
  6. Bake for 16-18 minutes, until the tops are set. Remove from oven; cool completely before glazing.
  7. Prepare the glaze: In a small bowl, combine powdered sugar with 2 tablespoons pomegranate juice; mix until smooth. Gradually add an additional 1-3 teaspoons juice if needed to form a thick but spreadable glaze.
  8. Dip the tops of the cooled cupcakes into the glaze, allowing excess to drip back into the bowl. Garnish with pomegranate seeds, if desired.

Yield: 1 dozen

Plan Ahead

These cupcakes freeze well in an airtight container. For best results, freeze them without the glaze and add it just before serving, but you can glaze them before freezing if necessary. Be sure to let the glaze set before you cover the cupcakes.

Miriam Pascal is the founder of Overtime Cook and the author of Something Sweet. A self-taught cook and baker, Miriam shares her passion for recipes, food, and photography on her website, as well as in her monthly food column in Ami Magazine’s Whisk.
Recipe from Something Sweet by Miriam Pascal. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.
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