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Pomegranate Cupcakes - vegan

Posted Oct 20 2010 7:30am
I have officially gone pomegranate crazy around here, for sure! The good folks over at Pom Wonderful! sent me a case of their fine pomegranate elixir so after I perused their website which included me getting totally sidetracked by the hot gladiator character holding a bottle of Pom Wonderful! while his 'cape' thingy billowed in the wind, I proceeded to use it for everything under the sun from cocktails (duh) to reductions, to cupcakes (see here!) to salad dressing and even a risotto.

Yes, all these recipes are sure to come. I will definitely not leave you hanging.

Pomegranate cupcakes equal just plain fun! They're a lovely light dessert with a hint of pomegranate that really kicks in the icing and reduction. Worth the time, as my guests informed me.


Thank you Pom Wonderful! and Mr. Good Looking Gladiator-ish Man for allowing me to try all sorts of random things with your wonderful elixir!!

Editor's note: right about now we are getting ourselves acclimated to Italy, hence the lack of witty banter. I posted this early, right after spending like two weeks packing our entire family up I am at a loss for anything hilarious to say. I'll make up for it with great cupcakes and awesome posts (perhaps in Italian?) while we are in Italy!

Yield: 24 cupcakes

Need:
For the cake:
3 Tablespoons egg replacer
5 Tablespoons  Pom Wonderful! pomegranate juice
1 3/4 cups soy milk or So Delicious coconut milk
1/2 cup Pom Wonderful!, divided into 1/4 cups
1/2 cup Earth Balance
1 1/2 cups sugar
1 1/2 teaspoons rose water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
For the icing:
8 oz (1 tub) Tofutti vegan cream cheese
2 Teaspoons Pom Wonderful!
1-1 1/2 cups confectioners sugar
4 drops red food coloring (totally optional but gives it a lovely 'pom' color
For the reduction:
1 8oz bottle of Pom Wonderful! pomegranate juice

Do:
Line your cupcake pans with papers and preheat the oven to 375 degrees.

In a medium bowl combine egg replacer and 5 Tablespoons pomegranate juice and whip with a fork, by hand, vigorously until combined and smooth then set aside.

To your egg replacer mixture, add the milk and 1/4 of the remaining pomegranate juice. Stir to combine.

In a Kitchenaid (or large bowl if doing it by hand) combine butter and sugar and whip until light and fluffy. Add rose water and the last 1/4 cup pomegranate juice and continue to whip.

In a separate bowl, combine the flour baking powder and salt and mix well.

Add flour mixture and egg replacer mixture to butter mixture and beat until just combined.

Fill cupcake tins to about 2/3 full and bake in oven for 20 to 25 minutes. Start with 20 and work your way up.

When done, remove and let cool

To make your icing, combine the Tofutti vegan cream cheese and 2 teaspoons Pom Wonderful. Whip with a fork until combined then add confectioners sugar 1/2 cup at a time. Stopping when it is just thick. Note: you can add more if you need to.

Put icing in refrigerator until ready to use.

In a small sauce pan, heat Pom Wonderful! juice on med/high until it comes to a boil. Reduce to med/high or right about where it is above a simmer and below a boil.

Let juice sit on the stove and reduce, about 20-30 minutes. Watch to ensure the heat isn't too high... as it reduces you will need to reduce the heat.

When reduction is fairly thick but not syrupy, turn off the heat and let it sit. It will continue to reduce as it cools. Plus, you don't want to put a warm reduction on the cupcakes.

To Ice:
When cupcakes are cool, simply dip them into the cream cheese icing. You can also use an icing fork or regular fork if this is easier for you.

Repeat for all cupcakes.

When reduction is cool, use a spoon to drizzle reduction on top of iced cupcakes.

Now they're ready to serve!

Serve:
With So Delicious ice cream or all by themselves... loved by kids and adults alike.


Enjoy!

Pomegranate


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