Tuesday, December 27, 2016

Lemon Pomegranate Cupcakes with Pomegranate Buttercream

Cupcake Palooza 2016 Day 7

One of my most requested cupcakes is Raspberry Lemon. I think that no matter what the weather is outside people like to have that little taste of summer. However, in the winter raspberries are hideously expensive and when you are doing 10 dozen cupcakes at a time that makes a hit on the wallet. Enter pomegranates. I love them, I remember eating them at recess in elementary school with my friends and taking turns picking out the seeds. It was a fun treat and always brings fun memories of my childhood. An added bonus is some enterprising soul decided to make pomegranate juice and sell it at every grocery store on the planet. Well thank you very much, that makes my frosting so much easier!

Things I learned.
  1. Pomegranates aren't that hard to seed once you get the hang of it.
  2. Pomegranate juice makes lovely purple stains on your apron...wear one.
  3. Pomegranate syrup would be delicious on waffles
  4. Lemon curd should be eaten with a spoon. Always. 
  5. Your microwave has an automatic sensor that can suddenly decide that what you are doing on the stove is too hot and will turn on the fan all by itself. Who knew? I just thought the microwave was possessed.
1 lemon cake mix
1/3 c. milk
1/2 c. oil
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
2 1/2 c. lemon curd
  1. Mix cake mix, milk, oil, eggs, and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
  2. Put 1/4 c. batter in cupcake liners
  3. Bake at 350 for 12 minutes
  4. Remove from oven and cool on wire racks
  5. Core cupcakes and set aside
  6. Fill with lemon curd and replace cupcake cores
  7. Squish down to distribute the lemon curd.
1 cup butter
1 tsp salt
3/4 cup pomegranate juice
2 lbs Powdered sugar
Pomegranate seeds
  1. Make pomegranate syrup by boiling pomegranate juice until reduced by half. Let cool until at least room temperature. Longer if possible
  2. Cream butter, vanilla and salt. 
  3. Add powdered sugar and syrup. You can add additional pomegranate juice if the frosting is too thick.
  4. Add a couple of drop of red food coloring to make the frosting more pink
  5. Pipe onto cooled cupcakes. 
  6. Decorate with pomegranate seeds

1 comment:

Garrick, Holly & fam. said...

I love your cupcake ideas! We have been trying out several, trying to decide which ones to use for my daughter's upcoming wedding. I have a few questions for you about baking these in bulk and how you would suggest to make this simple and yummy. I want to have a variety of maybe 5-6 kinds. We will need about 600 cupcakes. I have several volunteers to make 48 cupcakes and bring without frosting. Then we were thinking we would just frost them as we set them out. I have heard that you can buy buttercream frosting in a 5 gallon tub at Costco. Have you ever tried that? and do you think we could use that as a base and just add some flavoring and color depending on what flavor cupcake we are doing? I would love any suggestions you have. Thank you so much for any input.