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Shot Through the Heart Cupcakes Recipe - Pomegranate Cupcakes

  • 45minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cupcake Mix:

  2. 1 cup buttermilk (room temperature)

  3. 2 eggs (room temperature)

  4. 1 ounce pomegranate juice

  5. 1-1/2 cups vegetable oil

  6. 1 Tablespoon red food coloring

  7. 1 teaspoon white distilled vinegar

  8. 1-1/2 cups sugar

  9. 2-1/2 cups all-purpose flour

  10. 1 teaspoon baking soda

  11. 1 teaspoon finely ground salt (sea or ionized)

  12. 2 Tablespoons potato starch

  13. 1 teaspoon cocoa powder

  14. 2 Tablespoons grated chocolate

  15. Cream Cheese Frosting:

  16. 1 pound cream cheese (room temperature)

  17. 1 cup (or 2 sticks) butter (room temperature)

  18. 1 teaspoon vanilla extract

  19. 4 cups sifted powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 F. Place 24 paper liners in cupcake trays.

  2. Beat together the pomegranate juice, oil, buttermilk , eggs, food coloring , vinegar , and vanilla with an electric mixer.

  3. Whisk together the flour, sugar, baking soda , salt , potato starch, and cocoa powder.

  4. Add the flour mixture to the batter and blend until smooth and thoroughly combined. This shouldn't take more than a minute with the mixer on one of its lowest settings. Fold in grated chocolate by hand.

  5. Pour batter into paper liners. Fill two-thirds of the way to the top.

  6. Bake 20 to 22 minutes, or until a toothpick comes out clean after it is placed in the middle of the cake.

  7. Cool for five minutes before placing the cupcakes on baking racks.

  8. For the Frosting:

  9. Cream butter, cream cheese and vanilla together with an electric mixer until smooth and fluffy, about 3 to 5 minutes. Add sugar and beat until smooth. Frost cooled cupcakes.

  10. Yield: 24 cupcakes Note: Use mixer to beat icing until completely smooth with pleasant peaks.

  11. Recipe Source: "The Icing on the Cupcake" by Jennifer Ross (Ballantine)

  12. A Shot Through the Heart Cupcakes Recipe Photo © 2010 Eye Candy Photography, licensed to About.com

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