INGREDIENTS
1 cup butter at room temperature
2 cups of white sugar
4 large eggs at room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
1/2 cup milk
1/2 cup grapefruit juice
2 teaspoons zest of grapefruit
2/3 cup pomegranate seeds
METHOD
Preheat oven to 350 F or 180 C.line cupcake pans with paper liners.
1.In a bowl Beat the butter and sugar together with an electric beater on high speed until soft
3. Add the eggs one at a time, beating well after each addition.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and grapefruit juice together. Add the zest of grapefruit.
6. Now Add about 1/4 of the flour mixture to the soft well beaten butter/sugar mixture and beat to combine.
7. After this Add about one third of the milk/juice mixture and beat until well combined.
8. Repeat the above process , alternating the flour and milk and ending with the flour mixture.
9. Now spoon in the pomegranate seeds.and mix gently into the batter.
10. Spoon this batter into the paper lined cupcake pans and bake for about 20-25 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.
11. Allow the cupcakes to cool completely before frosting them.
Cream Cheese Frosting
1 packages of cream cheese at room temperature
1/2 stick butter unsalted at room temperature
4 cups sifted confectioner's sugar(sifted)
1 teaspoon vanilla extract
METHOD FOR THE FROSTING
In a large bowl with an electric beater Beat the butter and cheese together at medium speed until creamy and smoothNow add vanilla extract and beat well.Add the Powdered sugar one cup at a time beating well after each addition till combined.Pipe the frosting on your cupcakes and garnish with pomegranate seeds.Enjoy.
1 cup butter at room temperature
2 cups of white sugar
4 large eggs at room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
1/2 cup milk
1/2 cup grapefruit juice
2 teaspoons zest of grapefruit
2/3 cup pomegranate seeds
METHOD
Preheat oven to 350 F or 180 C.line cupcake pans with paper liners.
1.In a bowl Beat the butter and sugar together with an electric beater on high speed until soft
3. Add the eggs one at a time, beating well after each addition.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and grapefruit juice together. Add the zest of grapefruit.
6. Now Add about 1/4 of the flour mixture to the soft well beaten butter/sugar mixture and beat to combine.
7. After this Add about one third of the milk/juice mixture and beat until well combined.
8. Repeat the above process , alternating the flour and milk and ending with the flour mixture.
9. Now spoon in the pomegranate seeds.and mix gently into the batter.
10. Spoon this batter into the paper lined cupcake pans and bake for about 20-25 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.
11. Allow the cupcakes to cool completely before frosting them.
Cream Cheese Frosting
1 packages of cream cheese at room temperature
1/2 stick butter unsalted at room temperature
4 cups sifted confectioner's sugar(sifted)
1 teaspoon vanilla extract
METHOD FOR THE FROSTING
In a large bowl with an electric beater Beat the butter and cheese together at medium speed until creamy and smoothNow add vanilla extract and beat well.Add the Powdered sugar one cup at a time beating well after each addition till combined.Pipe the frosting on your cupcakes and garnish with pomegranate seeds.Enjoy.
