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Cupcake recipes

Chocolate pomegranate cupcakes

10 to 12 minutes

Chocolate pomegranate cupcakes

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 to 12 minutes

Ingredients

For the cupcakes

400 g sugar
245 g all-purpose flour, sifted
60 g cocoa powder
1½ t baking powder
1½ t bicarbonate of soda
1 t salt
2 free-range eggs
1 cup milk
½ cup vegetable oil
2 t vanilla extract
1 cup water, boiling

For the icing

125 g butter, softened
55 g cocoa
390 g icing sugar
1/3 cup milk
1 t vanilla extract
pomegranate seeds, for garnishing

Method

To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffi n pan with baking cups. Combine the dry ingredients in a large bowl, then add the eggs, milk, oil and vanilla extract. Beat for 2 minutes on a medium speed before stirring in the boiling water until a thin batter has formed.
Pour the batter into the baking cups and bake for 10 to 12 minutes. Remove from the oven and allow to cool before icing.
To make the icing and decorate: Melt the butter and stir in the cocoa. On a medium speed, beat in the icing sugar and milk, alternating the two, until the mixture has a spreading consistency. If necessary, add more milk. Stir in the vanilla extract.
Spread the icing onto the cooled cupcakes and garnish with pomegranate seeds.

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Chocolate pomegranate cupcakes

Chocolate pomegranate cupcakes

Ingredients

Method