Christmas Pomegranate Cupcakes Recipes

CHRISTMAS POMEGRANATE CUPCAKES

Christmas Pomegranate Cupcakes image

Bring these festive cupcakes, topped with pomegranate seeds for an extra touch, to any holiday party and wow your crowd.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 12

Ingredients

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1 cup pomegranate seeds (from 1 pomegranate)
1 can Betty Crocker™ Rich & Creamy™ cream cheese frosting
6 tablespoons pomegranate seeds
Fresh mint sprigs, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 36 g, TransFat 1 1/2 g

CHRISTMAS TREE CUPCAKES

Christmas Tree Cupcakes image

Serve this snowy dessert this holiday season. Cupcakes are shaped like trees, covered with snowy frosting, and sprinkled with sanding sugar. Save some sugar to create beds of "snow" for serving. If you like, you can also make mini gingerbread stars to decorate the tops of the trees.

Provided by Martha Stewart

Categories Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 14

Ingredients

12 sugar cones (2 to 2 1/2 inches wide and 4 to 5 inches long)
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
1 1/2 cups warm water
3/4 cup buttermilk
1/4 cup plus 2 tablespoons vegetable oil
3/4 teaspoon pure vanilla extract
Frosting for Christmas Tree Cupcakes
Fine sanding sugar, for sprinkling

Steps:

Preheat oven to 325 degrees. Invert two 9 1/2-by-3-inch disposable round foil baking pans. Using a craft knife or a paring knife, cut six X shapes in bottom of each, spacing them evenly, to make 1 1/2-inch openings. Fit a waffle cone snugly into each opening, standing the cones upright. Line each cone with parchment paper, and then place a dried bean or a hazelnut in bottom to prevent batter from leaking. Place pans and cones on parchment-lined baking sheets. Line a 12-cup mini-muffin tin with paper liners.
Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together eggs, warm water, buttermilk, oil, and vanilla in a medium bowl. With a mixer on low speed, gradually add egg mixture to flour mixture, beating until just combined. Raise speed to medium, and beat for 3 minutes. Carefully pour batter into cones, filling each two-thirds full. Spoon 1 1/2 tablespoons batter into each muffin cup (these will be the tree bases).
Bake until a skewer inserted into center of cake comes out clean, 15 to 18 minutes for cupcakes and 35 minutes for cones. Let cakes cool on a wire rack for 15 minutes. Remove cakes from cones and parchment. Let cool completely on the rack.
If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and position a cone cake on top. Place frosting in a pastry bag fitted with a small star tip (such as Ateco #19) and pipe frosting decoratively all over tree. Sprinkle with sanding sugar. Top each tree with a mini gingerbread star, if desired. Trees can be refrigerated, uncovered, for up to 6 hours before serving.

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