Serving
24
Prep Time
20
Total Time
75
Notes
To uncover the brilliant ruby red pomegranate seeds, cut a pomegranate in half and use a spoon to remove the seeds. Discard any of the light-colored membrane that may stick to the seeds. Substitute 1 box white cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes except—use 1 cup water, 1/3 cup vegetable oil and 3 egg whites. Toss 1 cup pomegranate seeds with 2 tablespoons all-purpose flour; stir into batter. Bake and cool as directed on box. For the frostings, substitute 1 container vanilla creamy ready-to-spread frosting. Frost and garnish as directed in recipe.
Ingredients
Cupcakes
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 (from 1 pomegranate)
Frosting
1 can Betty Crocker™ Rich & Creamy™ cream cheese frosting
Garnish
6 tablespoons pomegranate seeds
Fresh mint sprigs, if desired
Directions
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
2 In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
3 Divide batter evenly among muffin cups, filling each about 2/3 full.
4 Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
5 Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.
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