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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 276.4
  • Total Fat: 11.9 g
  • Cholesterol: 33.5 mg
  • Sodium: 281.0 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Pomegranate Cupcakes calories by ingredient
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Pomegranate Cupcakes

Submitted by: HELANAB86
Pomegranate Cupcakes

Introduction

Ruby red pomegranate seeds glisten on snow-white cream cheese icing. Pomegranate seeds are just one natural and easy way to bring Christmas reds to your holiday table!

For more on these cupcakes, see here:

http://www.clearlydeliciousfo
odblog.com/2012/pomegranate-cupcakes-c
oconut-date-balls-at-the-advocates-whi
te-christmas-photo-shoot/
Ruby red pomegranate seeds glisten on snow-white cream cheese icing. Pomegranate seeds are just one natural and easy way to bring Christmas reds to your holiday table!

For more on these cupcakes, see here:

http://www.clearlydeliciousfo
odblog.com/2012/pomegranate-cupcakes-c
oconut-date-balls-at-the-advocates-whi
te-christmas-photo-shoot/

Number of Servings: 30

Ingredients

    Cake:

    * 3 1/2 cups all-purpose flour

    * 6 tsp. baking powder

    * 1 1/2 tsp. salt

    * 2 1/2 cups sugar

    * 1 cup butter, room temperature (2 sticks)

    * 1 tsp. vanilla extract

    * 1 tsp. almond extract

    * 1 1/2 cups milk

    * 9 egg whites

    Icing:

    * 1/2 cup salted butter, softened (1 stick)

    * 8 oz. cream cheese (regular, room temperature)

    * 1/2 tsp. vanilla extract

    * 1/2 tsp. almond extract

    * 3 cups confectionersí sugar

    * Pomegranate seeds, to garnish

Directions

1. Preheat oven to 350 degrees. Combine flour, baking powder and salt. Cream sugar, butter, vanilla and almond extracts, milk, and egg whites. Slowly add dry ingredients to wet ingredients until the batter is fully incorporated, making sure to scrape down your bowl for any leftover dry ingredients.

2. Line a standard 12 (1-cup) cupcake pan with cupcake liners and pour batter three-quarters full. Bake cupcakes for 17-20 minutes, or until a toothpick comes out clean.

3. Meanwhile, prepare icing: Cream butter and cream cheese with vanilla and almond extracts until well incorporated and smooth, making sure to whip out any lumps created from the butter or cheese. Slowly incorporate confectionersí sugar, adding 1 cup of sugar at a time. (I like to use the medium-fast speed on my KitchenAid standing mixer so that all of the ingredients are incorporated smoothly and evenly.)

4. Remove cupcakes from oven and transfer to a rack, cooling completely. When cool, ice cupcakes and sprinkle with pomegranates seeds for a ruby red Christmas touch.

Serving Size: makes 28 to 30 cupcakes

Number of Servings: 30

Recipe submitted by SparkPeople user HELANAB86.






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