Pomegranate Cupcakes
The Pomegranate Cupcake is a unique and refreshing pastry that combines the juicy and slightly tart flavor of pomegranate with a soft, sweet cake. Pomegranate has played a prominent role in ancient cultures, highly valued for its health benefits and vibrant color. Today, it is becoming increasingly popular in the world of pastries, adding freshness and a unique flavor to desserts. The mascarpone cream and crunchy pomegranate seeds create a perfect balance in this elegant cupcake, making it a perfect choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt.
3
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4
Beat in the eggs one at a time, mixing well after each addition.
5
Stir in the vanilla extract and pomegranate juice. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6
Gently fold in the pomegranate seeds until evenly distributed in the batter.
7
Fill the muffin liners about three-quarters full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8
Transfer the cupcakes to a wire rack to cool completely before frosting.
9
For the frosting, whip the heavy cream until stiff peaks form. Add the mascarpone cheese and powdered sugar, and continue to beat until smooth and creamy.
10
Using a piping bag, decorate the cupcakes with the frosting and garnish with fresh pomegranate seeds.
