{ Pomegranate Jelly Filled Velvet Cupcakes }

POM Wonderful Contest:  Just entered the POM Wonderful cupcake contest celebrating American Heart Month.  Would appreciate you vote - simply click this link to vote:  http://www.pomwonderful.com/cupcakecontest/7905/

The cupcake craze is on and who doesn’t love a great cupcake?

Over the weekend, we attended a very special dinner party hosted by Jean of Lemon and Anchovies and her hubby. In addition to Charles and me, Liren of Kitchen Confidante and her family were among the special guests. Jean has an absolutely lovely home that just welcomes you the moment you step through the front door. The artwork that they have collected over the years is amazing. Her kitchen is extraordinary and has all the “bells and whistles” a cook could ever want.

Jean made a wonderful feast for all of us. From the handmade pizzas for the appetizer course to the most tender steaks to the rich, decadent chocolate cake – it was all truly amazing. After dinner ended, of course we had to talk about blogging, photography and food. Jean shared some of her photography tips with me, which are always welcomed. In addition, she shared that she was thinking about entering the POM Wonderful cupcake contest. I had not heard about it, but thought it could be fun.

It was mid Sunday afternoon and I was contemplating what type of cake or dessert to make for one of my employees whose birthday was on Monday. Then it hit me, why don’t I create something with POM Wonderful and enter the contest. I knew it had to be something that was unique but tasty. I had made pomegranate jelly over the holidays with POM Wonderful and how perfect it would be as a surprise center in a cupcake.

Now that I decided on the cupcake, the frosting component needed to be finalized. The red velvet cream cheese frosting is always a hit, but I needed to incorporate the pomegranate into the frosting. By adding the juice directly to the frosting, it would come out too runny. Ah ha, I would reduce the pomegranate juice to a dense syrup and that would not only add flavor but color to the frosting.

The result was brilliant. The color was perfect and the flavors were amazing. The cupcake has a intense quality along with the strong vanilla presence, it was incredible. I added the pearlized sprinkles to each cupcake to add interest and style. The cupcakes were a complete hit at work the next day and make the birthday celebration super special.

Pomegranate Jelly Filled Velvet Cupcakes

White Velvet Cake

5 Large eggs, just whites
1 C. Milk
1 T. Vanilla
3 C. Flour
1 ½ C. Sugar
4 t. Baking powder
1 t. Salt
12 T. Butter, room temperature

Makes about 20 to 24 cupcakes

Preheat oven to 350.

In a stand mixer, add the butter and sugar together and cream. After a few minutes of mixing, add the egg whites one at time and gently mix until all combined. Then add the vanilla, baking powder and salt and mix. Be sure to scrape the sides as you go through the steps of adding. Slowly add the milk and mix on low speed until well combined. Add the flour slowly until mixed well. The batter will have a thick consistency.

Using a regular size cupcake pan, add your favorite cupcake liners. Spoon about one large tablespoon of batter into each liner. Then add about one teaspoon of the pomegranate jelly to each cupcake and top with another large tablespoon of cake batter. Smooth the top of each cupcake. Bake for about 19 minutes and let cool on a rack when done.

Pomegranate Jelly

4 C. POM Wonderful Juice
2 ¼ lb. Granulated sugar
4 ½ oz. Liquid pectin
2 Lemons, freshly squeezed

Put all of the ingredients in a non-reactive pot, and bring mixture slowly to a boil.

When the sugar has completely dissolved, cook the mixture at a full rolling boil for 2 minutes, then test for a set. Once the setting point has been reached, ladle the jelly into hot sterilized jars, seal, process and label.

Pomeganate Cream Cheese Frosting

½ C. Butter
½ C. Shortening
1 t. Vanilla
1 (12 oz) package cream cheese
1 lb. Confectioners sugar
1 C. POM Wonderful Pomegranate Juice
1 t. Balsamic vinegar

In a small sauce pan add one cup of pomegranate juice and the one teaspoon of balsamic vinegar. Heat over medium high heat and reduce to about one to two tablespoons of liquid. Be patient since it will take 10 to 15 minutes and you do not want to let it burn. Let cool before adding to the frost mixture.

Bring the butter and cream cheese to room temperature. In a stand up mixer, cream together the butter and cream cheese until fluffy. Add the vanilla and beat for 15 seconds. Slowly incorporate the confectioner’s sugar until the entire amount is combined. Beat until fluffy – for about 3 to 5 minutes. Add the reduced pomegranate juice to the icing and beat until well combined.

Use a piping bag and star tip to decorate each cupcake and decorate with the pearl sprinkles.

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