Red Velvet Pomegranate Cupcakes
November 18, 2009 | Print | E-mail | Filed under cupcakes, pomegranate
I know, I know. I can’t seem to stop with the pomegranate. Since this is the first time I’ve eaten the actual fruit rather than just drinking the juice I buy at the store, I’ve been so excited to try new things with it. I just love the flavor! Sweet and tart, I could snack on the delicious seeds all day just by themselves. Pomegranate was perfect paired with chocolate in the mousse I made earlier this week, so I was thinking about going with chocolate again. But then I started thinking about cupcakes, and all I could think about was red velvet with a hint of pomegranate. So, I went for it. I only made 12 cupcakes though, since I wasn’t sure if they would be well-received or not. I took them to a party on Saturday, and the verdict? Everyone loved them. All but 2 were gone, both of which were devoured by my husband the next day!
Cake mix (makes 12 cupcakes):
- 1/2 stick butter, softened
- 3/4 cups sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup pomegranate juice
- 1 tsp red food color
- 1 cup flour
- 1/2 tsp salt
- 1/8 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 Tbsp white vinegar
Vanilla bean-pomegranate buttercream frosting:
- 1 stick butter, softened
- 1/2 cup shortening
- 1 tsp vanilla
- 4 cups powdered sugar
- 1/2 Tbsp milk
- 2 Tbsp pomegranate juice
- 1 vanilla bean, split and scraped
Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Cream together the butter and sugar in a large bowl. Beat in the vanilla and egg.
In a separate bowl, mix together the buttermilk, pomegranate juice, and food coloring.
In a different bowl, whisk together the flour, salt, and cocoa powder.
Add the buttermilk mixture and flour mixture to the butter mixture alternately, mixing until well-combined. Stir in the baking soda and vinegar.
Pour the batter into the cupcake liners.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
To make the frosting, cream together the butter and shortening. Beat in the vanilla, then gradually beat in the powdered sugar, half at a time. Add in the milk, pomegranate juice, and vanilla bean, and beat until well-combined.
Cool completely before frosting.
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November 18th, 2009 at 10:59 am
I am in love with Poms! Love these!
November 18th, 2009 at 11:42 am
Did you just make red velvet yummier?? I think you did. Totally brilliant.
November 18th, 2009 at 12:44 pm
oh wow! I want some
November 18th, 2009 at 1:07 pm
My mom had a recipe for red velvet cake when I was young. The whole family LOVED it. And then, tragedy struck: the recipe was lost. (Okay, maybe “tragedy” is an exaggeration.) She looked for years for a comparable recipe, and none were as good as the original. This one, while certainly difference due to the addition of pomegranates (because who had heard of a pomegranate in 1980?), might just be what I’ve been wanting.
Dumb question: if I used this recipe for cake instead of cupcakes, would there be much alteration needed?
November 18th, 2009 at 1:10 pm
Karen – there are no dumb questions here – I’m still learning myself! Anyway, I would double the recipe since it only makes 12 cupcakes. Then you should be able to just pour it into a 13×9″ cake pan.
I don’t know if it’ll come close to your original, but I hope it satisfies your craving for red velvet!
November 18th, 2009 at 1:13 pm
Oh my goodness, those look and sound delicious. I think I’m going to have to try these just for the frosting. Pomegranate juice and vanilla bean together? MMMmmm mouth is watering!
November 18th, 2009 at 4:00 pm
These cupcakes sound delicious! I’ve never tried pomegranate in any food, I’ve only eaten it by itself. I want to try this.
November 18th, 2009 at 6:56 pm
Girl you ARE on a pomegranate streak, aren’t you?? No matter, I’m loving all these ways you’re coming up with to incorporate them into desserts (my faaaavorite!!). I absolutely love the vanilla flecks in your frosting, too. I just bought some vanilla beans but have yet to make any frosting with them. I’ve just been too busy
November 19th, 2009 at 3:27 am
I’m making these tomorrow night! I can’t wait to taste them!
November 19th, 2009 at 10:08 am
They look great, glad they went down a treat for you!
November 19th, 2009 at 10:50 am
Delicious! I don’t really like the seeds myself, but I love how the look as a garnish on things
November 19th, 2009 at 10:56 am
you make me laugh
once you get on something… you are on it! keep the POM recipes coming! they look wonderful.
November 19th, 2009 at 10:32 pm
Yum.. Love the cupcakes!
I’ve been loving the POM recipes… I’m addicted to pomegranates right now, too.
November 25th, 2009 at 8:44 pm
I just bought my first Pom this week. I grew up with a Pom tree in our backyard and have great memories of walking home from school while eating the seeds. Your cupcake pictures are gorgeous.
November 26th, 2009 at 11:54 am
Omg, it looks so delicious. I like how you incorporate the vanilla beans on this, simply beautiful.
May 30th, 2011 at 7:44 pm
at what point did you put the pom juice in the cake batter? you recipe never says. i assume it is with the other wet ingredients but i want to make sure. thanks.
May 31st, 2011 at 7:18 pm
Lisette – Oops, you’re right – I didn’t say where to add it in! You are correct; it goes in with the other wet ingredients. I have updated the recipe accordingly. Thanks for letting me know!
August 31st, 2011 at 10:06 pm
Hi
Why do you use shortening in your frosting recipes instead of all butter.
September 1st, 2011 at 11:56 pm
Jackie – When I’m decorating cakes/cupcakes, I like that the shortening helps the frosting to hold its shape a little better when it’s warm out – when it’s a little cooler, I can usually get away with using all butter. Hope that helps!
September 5th, 2011 at 2:36 pm
Hi Tracy
So when I use all butter in the frosting recipes, I use 2 sticks of butter for the 1/2 cup of shortening since 1 stick of butter is equal to 1/2 cup.
September 5th, 2011 at 5:59 pm
Jackie – Thanks for the info!