Pomegranate Cupcakes
These are vanilla cupcakes, filled with pomegranate jam, frosted with Swiss Meringue Buttercream, and topped with a pomegranate macaron, meringue cookies and fresh pomegranate.These Pomegranate Cupcakes are made out of a very moist and fluffy vanilla cupcake, filled with pomegranate jam, frosted with a pretty swirled Swiss Meringue Buttercream, topped with a Pomegranate Macaron, some meringue cookies, and fresh pomegranate.
Compared to the one I was using before, I like the shapes of the cupcakes way better with the new recipe, they were the most perfect and round cupcakes, also they are a bit sturdier, but still super soft and incredibly moist. Needless to say I am sticking to this new recipe from now on. Try for yourself! The pomegranate jam came out super dark and sweet. I used maple syrup to sweeten it, and a squeeze of fresh lemon should make it all come together nicely!
Ingredients:
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup granulated sugar 200 grams, 7.1 oz
- 1/2 cup unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk room temperature
Pomegranate Jam
- 2 cups pomegranate seeds
- 1/4 cup pomegranate juice
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice orange juice or any citrus
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Swiss Meringue Buttercream
- 3 egg whites
- 3/4 cup granulated sugar 150 grams 5.3 oz
- 18 tablespoons unsalted butter 255 grams 9 oz
- 1 teaspoon vanilla