I’ve been having a lot of food dreams, lately. Last night, I dreamed I made a pomegranate cake for a friend’s birthday, so when I woke up, I was craving it! Normally, I just look up recipes online and slightly modify them to suit my tastes. Today, when I looked, there were no results. Some people made cakes with pomegranate seeds in the batter, but that’s not what I wanted. So I had to blaze my own trail, and do the math myself! It’s my first totally invented recipe, and I’m rather proud of how it turned out!
I present: Pomegranate cupcakes with pomegranate whipped cream!
2 pomegranates
1 stick salted butter
1 c sugar
1/2 T baking powder
1/4 t baking soda
1 egg
1 1/4 c flour
use a food processor or blender to puree the pomegranate seeds, then pour through a mesh strainer to remove seed particles and pulp
measure out 3/4 c pomegranate juice, set the rest aside
combine dry ingredients
cream butter and 1 c sugar until fluffy
add egg
alternate adding dry ingredients and 3/4 c juice
put into cupcake liners about 2/3 full
bake at 350 for 15-20 minutes
Whipped cream:
1 c heavy cream
1/4 c sugar
3 T pomegranate juice (or whatever is leftover)
Beat ingredients together until fluffy