Ingredients

Method

• 250 g soft butter
• 1 cup sugar
• 1 teaspoon vanilla essence
• 4 eggs
• 1 1/3 cup plain flour
• 3/4 cup cocoa
• 1/2 teaspoon baking powder
• 1/2 cup grenadine
For the frosting:
• 2 1/2 cups icing sugar, sifted
• 3 tablespoons soft butter
• 1-2 tablespoon crème fraîche
• Fresh pomegranate seeds

Method

Ingredients

Preheat the oven to 170°C.

Beat butter, sugar and vanilla essence until light. Beat in eggs. Sift flour, cocoa and baking powder. Fold into mixture.

Stir in grenadine. Line muffin tray with paper cups and fill three quarters with mixture. Bake for 20 to 25 minutes. Leave to cool down and top with crème fraîche frosting.

To make frosting: Combine icing sugar, butter and half the crème fraîche in a bowl until smooth. Add more crème fraîche if necessary. Use a piping bag with a round nozzle and pipe the frosting onto cupcakes.

Garnish with fresh pomegranate rubies.