My next cupcake project required pomegranate frosting, which I had never made. After reviewing a lot of online recipes that seemed too runny to pipe, I decided to modify a Lemon Buttercream recipe from A World of Cake. The frosting turned out well and did not require any food coloring to have its lovely pink hue.
1 stick butter, softened
4 cups powdered sugar
1 tsp. vanilla
1/2 cup pomegranate juice (either use concentrate or reduce regular juice over medium heat)
Beat butter until smooth. Gradually add powdered sugar. Mix in vanilla, and then gradually add pomegranate juice concentrate until desired texture is reached. You can vary the texture of the frosting by the amount of pomegranate juice you add. Makes enough frosting for 2-3 dozen cupcakes.