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White Chocolate Pomegranate Cupcakes Recipe

   
 

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     White Chocolate Pomegranate Cupcakes

Category   Desserts - Breads
Sub Category   None

Ingredients
8 ounces white chocolate, chopped
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon coarse kosher salt
1 cup sugar
½ teaspoon coarse kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
 
1 cup PoM Wonderful pomegranate juice
1 cup confectioner’s sugar
3 large egg whites
4 ½ ounces white chocolate, chopped
8 ounces cream cheese, room temperature
6 tablespoons (¾ stick) unsalted butter, room temperature
2 cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon coarse kosher salt

Instructions
Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with pomegranate juice in 2 additions, beating batter just to combine between additions.
Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions. Divide batter among muffin cups (about ¼ cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely.
WHITE CHOCOLATE CREAM CHEESE FROSTING- Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency. Make glaze by mixing pomegranate juice and confectioner’s sugar in a small bowl until completely blended. Add more sugar if needed, the thickness needs to be thick enough that it forms a slight “shell” when it begins to dry. Dip the top of the cooled cupcakes in pomegranate glaze, let the excess run off. Put aside and allow to “set.” Pipe frosting over glaze on cupcakes after it’s completely set.
I used those fancy lil nut cups for these, so I didn’t use ¼ cup to fill them, I just filled them 5/8’s full. But if YOU use these cups, you should fill yours ½ full, because mine went over the tops and some of them fell apart. I chose to just pipe a little “wreath” of frosting over the glaze. You can do whatever you like, even frost them and then dip them in the glaze.


Originally Submitted
3/3/2010





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