Found this one on the cupcake diary
Green Tea & Pomegranate Potion #9
Makes 4 dozen mini cupcakes
Green tea & Pomegranate Cupcake:
Directions:
1. Preheat oven to 350* F. Line mini cupcake tins with red foil liners. Whisk together flour, baking powder, matcha powder and salt.
2. Combine sugar and POM Wonderful juice into a jar or bottle and shake well. With an electric mixer on medium-high speed, beat butter until pale and fluffy. Add egg plus egg yolk and mix until well combined.
3. Pour in 1/3 of the flour mixture alternating with the POM Wonderful Juice mixture, 1/3 at a time until well combined. Divide the batter among the liners, filling each about ¾ full.
4. Bake until a wooden toothpick inserted in center comes out clean. About 10 minutes.
Green Tea Cream Cheese Frosting:
1. With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy. Reduce speed to low, add powdered sugar and matcha powder and beat until smooth.
Pomegranate Potion #9:
1. Place orange rinds, POM Wonderful Juice and sugar into a small saucepan. Bring to a simmer for about 20 minutes.
2. Remove the orange rinds, pour POM Wonderful Juice mixture into a glass and let cool. Mixture will form a thick syrup when cooled.
To Finish:
1. Frost a swirl of Green Tea Cream Cheese Frosting on top of mini cupcake. Pour Pomegranate Poition #9 syrup into a piping bag. Cut the tip and drizzle in the form of a zig zag on top of mini cupcakes. Sprinkle fresh POM Wonderful Arils on top and enjoy!
Green tea & Pomegranate Cupcake:
- 1 cup POM Wonderful Juice
- 1 cup white sugar
- 1 stick unsalted butter, room temperature
- 1 large egg, room temperature + 1 large egg yolk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons green tea matcha powder
- Pinch of salt
- ½ cup POM Wonderful Arils to top cupcakes
Directions:
1. Preheat oven to 350* F. Line mini cupcake tins with red foil liners. Whisk together flour, baking powder, matcha powder and salt.
2. Combine sugar and POM Wonderful juice into a jar or bottle and shake well. With an electric mixer on medium-high speed, beat butter until pale and fluffy. Add egg plus egg yolk and mix until well combined.
3. Pour in 1/3 of the flour mixture alternating with the POM Wonderful Juice mixture, 1/3 at a time until well combined. Divide the batter among the liners, filling each about ¾ full.
4. Bake until a wooden toothpick inserted in center comes out clean. About 10 minutes.
Green Tea Cream Cheese Frosting:
- 1 stick unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 3 tablespoons green tea matcha powder
1. With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy. Reduce speed to low, add powdered sugar and matcha powder and beat until smooth.
Pomegranate Potion #9:
- 2 oz. Vodka
- 6 oz. POM Wonderful Juice
- 1 cup white sugar
- 3 slices of orange rind
1. Place orange rinds, POM Wonderful Juice and sugar into a small saucepan. Bring to a simmer for about 20 minutes.
2. Remove the orange rinds, pour POM Wonderful Juice mixture into a glass and let cool. Mixture will form a thick syrup when cooled.
To Finish:
1. Frost a swirl of Green Tea Cream Cheese Frosting on top of mini cupcake. Pour Pomegranate Poition #9 syrup into a piping bag. Cut the tip and drizzle in the form of a zig zag on top of mini cupcakes. Sprinkle fresh POM Wonderful Arils on top and enjoy!
This is such a unique combination of ingredients and those cupcakes looks very tasty!
ReplyDelete- abeer @ www.cakewhiz.com