Ingredients Jump to Instructions ↓

  1. 1 container (6 oz) plain coconut yogurt*

  2. 2/3 cup almond milk*

  3. 1/3 cup vegetable oil

  4. 1 cup granulated sugar

  5. 2 tbs rosewater*

  6. 1/4 cup pomegranate juice (POM is what I use)

  7. 2-3 tsp pomegranate molasses*

  8. 1 cup 2 tbs all-purpose flour

  9. 2 tbs cornstarch

  10. 1/2 tsp baking powder

  11. 1/2 tsp baking soda

  12. 1/4 tsp salt *These all probably look like they'd be hard to find, but gourmet markets and healthfood stores will carry them. If you're having a hard time finding the yogurt and milk, you can sub soy for both, which is more widely available. The rosewater is a must, but possible to homemake, and more pom juice can be subbed for the molasses (though you may want to up your flour content if you go this route, since the molasses is more concentrated.) Rosewater Pomegranate Frosting

  13. 1/4 cup shortening

  14. 1/4 cup margarine (earth balance is nice but any nondairy brand works)

  15. 1 3/4 cups powdered sugar

  16. 1 tsp rosewater

  17. 1/2 tsp pomegranate molasses

  18. 1/8 cup almond milk

  19. 1/8 cup pomegranate

Instructions Jump to Ingredients ↑

  1. Now that I got that little sidenote out of the way, the rest is easy!! For Persephone Cupcakes: 1. Whisk together yogurt, oil, milk, sugar, pom liquids and rosewater.

  2. Sift in the rest of your ingredients, mix until most of the lumps are gone.

  3. Fill cupcake liners and bake for 20-22 minutes. Shave off a minute or two if you're using a mini pan. For Rosewater Pomegranate Frosting: 1. Beat together shortening and margarine until fluffy.

  4. Gradually add powdered sugar and beat until combined and fluffy.

  5. Add the rosewater, milk and pom juice and beat until VERY combined and VERY fluffy. This'll take a few minutes.

  6. Pip or spread onto cupcakes, and enjoy!


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