Since the holiday season is approaching, you can find pomegranates fairly easily. So, I decided to make these cupcakes from Betty Crocker The Big Book of Cupcakes to return from a 2-week cupcake break for my co-workers.
These are a simple cupcake but quite tasty. They would be a nice festive touch for a holiday gathering.
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
2 1/2 tsp. vanilla
1 1/4 cups milk
1 cup pomegranate seeds
6 Tbsp. pomegranate seeds
Mint leaves, optional
Preheat oven to 350˚F. Line 24 cupcake tins.
In a medium bowl, combine flour, baking powder and salt. Set aside. In large bowl, beat shortening 30 seconds on medium speed. Gradually add sugar, about 1/3 cup at a time, beating after each addition. Beat 2 minutes longer. Add egg whites, one at a time, beating after each addition. Beat in vanilla.
On low speed, alternately add the flour and milk, beginning and ending with flour. Stir in pomegranate seeds.
Fill cupcake liners evenly with the batter. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Frost with cream cheese frosting. Garnish with pomegranate seeds and fresh mint if desired. Makes 24 cupcakes.