Pomegranate Syrup Cupcakes

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Well this post marks a big milestone for me as a food blogger … my first freebie! The good people over at POM Wonderful were kind enough to send me a case of their pomegranate juice recently and I have been having a great time coming up with some original pomegranate recipes such as these yummy little Pomegranate Syrup Cupcakes. What I found in this instance was that whilst the pomegranate juice itself actually has a very strong flavour, the cupcakes don’t really end up tasting of pomegranate at all. Instead, the pomegranate reacts with the baking soda to make the lightest, fluffiest cupcakes you have ever tasted! When the cakes are cooling down, you can brush them with some pomegranate syrup and eat them as they are or you can put a little dollop of cream cheese frosting in the centre for a little extra indulgence

Pomegranate Syrup Cupcakes

• 125 grams butter, softened
• 1 cup raw caster sugar
• 2 eggs
• 1 cup POM Wonderful pomegranate juice
• 1 1/2 cups plain flour, sifted
• 1 teaspoon bi-carb soda
• 1 teaspoon baking powder
• 1/2 cup milk

1. Preheat oven to 160 degrees celsius. Line cupcake tins with cupcake papers.
2. In the bowl of a kitchen mixer, cream the butter and sugar until pale and thick. Add the eggs one at a time, beating well between each addition.
3. In a separate bowl, sift together the flour, bi-carb soda and baking powder. In a jug, whisk together the milk and pomegranate juice.
4. Add 1/3 of the flour mixture and beat until just combined. Add half the milk mixture and beat until just combined. Repeat with remaining flour and milk.
5. Pour batter into prepared cake tins and bake for 18 – 20 minutes or until cooked through.
6. When cooked, remove from oven and allow to cool in tin for 5 minutes, and then transfer to wire rack.
7. Brush the tops with pomegranate syrup (recipe follows) while still warm.
8. Frost with just a dollop of cream cheese frosting in the centre if desired.

Pomegranate Syrup

• 1/2 cup raw caster sugar
• 1/2 cup water
• 1 cup POM Wonderful pomegranate juice

1. In a small saucepan, melt the sugar in the water over a low heat.
2. When the sugar has dissolved, add the pomegranate juice and bring to the boil.
3. Reduce the liquid by half and then allow to cool slightly before using.