These cupcakes, along with the design, were found int he Big Book of Cupcakes.
These cupcakes were really good, basically a white cupcakes mixed with pomegranate seeds. They weren't too dry, just the right consistency, including the pomegranates.
Some tips:
If you don't know how to remove pomegranate seeds from a pomegranate then here's how to do so. First you should cut about an inch off each end of the pom. Another tip, take a paper towel and place it over the knife before you cut to catch some of the overflow of the juice. A pomegranate has sections, similar to oranges, and you can slightly see/feel each section. You take a paring knife and score/cut each ridge that protrudes from the pomegranate, you should do this about six to eight times. In a large bowl filled 3/4 full of water, you take the pomegranate and place it in the bowl and rip it where you've scored/cut. Underwater, you should start to break the seeds from the pulp, which is the white flaky stuff from a singular section. The white pulp will float, you should scoop this pulp from the water as you go. Continue doing this to all of the sections until most have been pulled form the pulp. Strain the water, rinse, dry the seeds and you're done.
You don't have to do the Christmas decorations like I've done. You could take any buttercream of your choose, choose any piping tip big enough to cover the cupcake and pipe a swirl onto the cupcake.
Cake Ingredients:
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1 cup pomegranate seeds
Directions:
1. Heat oven to 350 degrees Fahrenheit and line cupcake pan.
2. In medium bowl mix flour, baking powder, and salt together, set aside. In a large bowl, beat shortening on medium speed for 30 seconds. Slowly add in sugar. Beat well, scrape bowl, and beat 2 minutes longer.
3. Add in egg whites, one at a time, and beat well. Beat in vanilla.
4. On low speed alternatively add in flour (about 1/3 of mixture at a time) and milk (1/2 at a time), beat until blended.
5. Stir in pomegranate seeds.
6. Pour into cupcake pan, about 2/3 full.
7. Bake 18 to 20 minutes or until a toothpick comes out clean.
8. Let cool, frost, and enjoy!
Frosting Ingredients:
6 cups powdered sugar
2/3 cup softened butter
1 tablespoon vanilla
3 to 4 tablespoons milk
Directions:
1. Cream butter. Add in powdered sugar.
2. Mix in vanilla. Mix in milk one tablespoon at a time until you reach your desired consistency.
For Decorations:
White decorator sugar
Rolos
Red pull-apart licorice
Piping tip #4 and piping bags
Red and green frosting (can be store bought)
dots or pearls of your choose
Red Skittles or M&m's
White Diamonds:
Ice cupcakes with plain buttercream. Pipe using the tip #4 with white icing in diagonals on cupcake, go back perpendicular to first lines and pipe diagonal lines again. Dip in decorator sugar. At intersections of lines, place a pearls or dot of your choose. Place a string of licorice, touching at one end, into cupcake along with a wrapped Rolo to look like an ornament.
Swirls:
Ice cupcake with plain buttercream. Dip in white decorator sugar. Pipe swirls, with tip #4, in a zigzag fashion in a slight curve on cupcake to give the impression that the cupcake is a sphere. Make zigs and zags wider towards the edge of the cupcake. Place licorice and Rolo on cupcake.
Squiggle with Dots:
Ice cupcake. using green frosting, pipe, with a tip #4, a squiggle going across the cupcake. Dip in decorator sugar. Place either Skittles or M&M's within a curve of the squiggle. Place licorice and Rolo.
Stripes:
Ice cupcake. Dip in decorator sugar. Using a tip#4 pipe a green line across the cupcake, using either red frosting or a licorice strip place two lines of red above and below the green line. Place dots or pearls along green line. Place licorice and Rolo.
Enjoy!
Thanks for baking with me!
-Laura
No comments:
Post a Comment