POM Velvet Cupcakes
with POM Cream Cheese Frosting

MAKES 30 REGULAR CUPCAKES

 

from the Cart for a Cause Cookbook sponsored by Lexus and Photographed by Dana Hursey

This mouthwatering recipe was created by:

Chef Ashley James

POM Cream Cheese Frosting

Juice from 3 to 4 large POM Wonderful pomegranates (see Note),
or 1½ cups POM Wonderful 100% pomegranate juice

1 cup arils from 1 to 2 large POM Wonderful pomegranates

4 ounces (1 stick) unsalted butter, softened
8 ounces cream cheese, at room temperature
14 ounces confectioners’ sugar

POM Velvet Cupcakes

Juice from 6 to 9 large POM Wonderful pomegranates (see Note),
or 2½ cups POM Wonderful 100% pomegranate juice

1 pound granulated sugar

14 ounces (3½ sticks) unsalted butter, softened
4 large eggs

1½ cups buttermilk

2 tablespoons white vinegar

2 teaspoons vanilla extract

15 ounces all-purpose fl our

1½ ounces cocoa powder

4 teaspoons baking soda

Pinch of salt

¼ cup heavy cream

Make the Frosting: If not using bottled juice, pre-pare fresh pomegranate juice (see Note). Reduce the pomegranate juice, over low heat, down to 3 fluid ounces (about 6 tablespoons). Allow to cool.

Score 1 or 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will fl oat to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from the fruit and set aside. (Refrigerate or freeze the remaining arils for another use.)

Place the butter in the bowl of an electric mixer fitted with the 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 the confectioners’ sugar and the pomegranate juice reduction. Mix until the sugar is fully combined.

Remove the icing from the mixer and place in a piping bag with a round or star tip.

 

Make the Cupcakes: Preheat the oven to 350°F.

Reduce the pomegranate juice, over low heat, down to ½ cup.

Place the sugar and butter in the bowl of an electric mixer fitted 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 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 bowl.

Combine the fl our, cocoa powder, baking soda, and salt, and sift at least two times until well mixed. Add half of this to the mixer bowl.

Add the remaining half of the liquids to the mixer bowl, then the remaining dry ingredients. Finish off with the heavy cream. Beat just until combined.

Place cupcake liners in a cupcake pan and, using a spoon, fi ll with cake batter until just about three-quarters full.

Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.


Allow the pan to cool slightly, then transfer the cupcakes to a wire rack to cool completely. Once cool, they can be iced with the frosting and topped with fresh pomegranate arils.

Note: For 4 cups juice, cut 8 to 12 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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