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Wednesday, January 25, 2012

Pomegranate Cupcakes

So after my last entry I was trying to figure out what to do with my leftover pomegranate seeds, and but-of-course I had to do a cupcake! How though was I going to incorporate this tart, yet sweet flavor into this recipe. And then it hit me! Let me take you back a year or so ago.

I'm the type of person who would pefer her beverage be from a glass with an umbrella rather than a shot glass. I'm not really a beer or whisky person, unless it's in a cupcake of course. So about a year ago I had my first Pomegranate Martini (ok, so no umbrella). Immediately I went out and purchased a bottle of PAMA pomegranate liquor to make them at home (I guess I'm a bit of a tightwad, I can't see spending $7 per drink for something I can make at home). So for this cupcake I turned to my half-empty bottle of PAMA liquor. But have no fear, these can be made kid-friendly too!

Here's the recipe.

Pomegranate Cupcakes

Pomegranate Syrup
1/2 cup PAMA 
1/2 cup Pomegranate juice (kid-friendly: eliminate PAMA and use 1 cup juice)
1/2 cup granulated sugar

In a medium sauce pan, bring all ingredients to a boil. Reduce heat and simmer for 15 minutes or until the juice has reduced down until you have about a 1/2 cup of syrup.

2/3 cup granulated sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
3/4 cup unsalted butter, room temperature
2 eggs, room temperature
2/3 cup sour cream, room temperature

In a medium bowl whisk together flour, baking powder, and soda, set aside. With your mixed beat butter and sugar until well combined. Add in eggs, one at a time until mixed well. Mix sour cream into butter mixture. Alternately add flour mixture and syrup into batter until well incorporated.

Fill cupcake liners 2/3 full and bake at 350 degrees for 16-18 minutes or until the cupcakes bounce back to light touch (do not brown or over bake or they will dry out).

1/4 cup unsalted butter, melted
1 Tablespoon sour cream, room temperature
1 T PAMA liquor (kid-friendly: just POM juice)
2 cups powdered sugar, sifted
pomegranate seeds for topping

Allow cupcakes to cool, frost cupcakes with desired amount of frosting and top with pomegranate seeds.

Yeah! They turned out great! These cupcakes aren't just beautiful to look at, they taste amazing and are very simple to make. No response from the persnickety kids yet though,maybe after dinner.  I'll keep you posted!


  1. I read the earlier post and got a kick out of the kids's faces. I'm sure that there were smiles all around when these were finished being baked and frosted! They look delicious.

  2. Love this! Just posted our Kitchen Fun and Crafty Friday link party...would LOVE for you to share this!

  3. These sound and look awesome. I must make them asap!