Recipe: POM Wonderful juice cupcakes with POM Wonderful pink buttercream

by April@MyFoodTrail on November 6, 2009

in Baking, Cupcakes, Icing | Frosting, Recipes

Thanks to Lindsay from POM I got delivery of a box of POM Wonderful juice which is 100% authentic pomegranate juice made from the Wonderful variety of pomegranates. I had seen these curvy bottles at Woolworths in the fruit and vegetables section, but never thought to try a bottle because to be honest, it is a bit beyond me to pay $5 for a small bottle of juice which I didn’t know much about.

Now I know POM Wonderful juice has all natural ingredients, no added sugar or artificial additives and is packed with good antioxidants to help neutralise free radicals. POM Wonderful juice rated the highest in the antioxidant potency index against other drinks such as red wine, grape juice and green tea. It was interesting to learn that POM has invested tens of millions of dollars into researching the health benefits of the Wonderful variety of pomegranates.

POM Wonderful juice has a deep red colour, similar in appearance and taste to cranberry juice but not as sweet. It leaves a slightly tart taste in the mouth which people who like sweet juices won’t enjoy. I personally didn’t mind it. I’ve never eaten pomegranate so I’m not sure whether this juice is a reflection of the fruit itself but I would presume so, since it is made with real pomegranates, not a flavouring.

The first thought that came into my head when I was thinking what to make with the juice was red velvet cupcakes. I have always wanted to make red velvet cake, but have been scared off by the copious amounts of red food colouring it called for. I thought it would be a clever idea to reduce down some of the POM Wonderful juice and use it as a substitute for red colouring. Err, not such a good idea! My red velvet cupcakes turned into brown velvet cupcakes because the colouring wasn’t strong enough. They tasted sensational though, so I will have to make them again with proper red food colouring.

I then experimented with substituting the milk in normal vanilla cupcakes and vanilla buttercream for the POM Wonderful juice. The first batch I made I used the juice straight from the bottle but the cupcake went brown instead of a nice pink I was expecting! The next batch I tried reducing the juice down by half hoping for a more concentrated colour, but the colour of the cupcake turned out the same so I wouldn’t bother wasting the juice by reducing it. The batch with the juice straight from the bottle actually tasted better.

POM Wonderful juice cupcakes with POM Wonderful pink buttercream
Makes 12

Ingredients
120g butter, softened
165g caster sugar
2 eggs, room temperature
210g self raising flour, sifted
125ml (½ cup) POM Wonderful pomegranate juice

Method
1. Preheat oven to 180C (160C fan forced). Line 12 hole muffin tin with cupcake papers.

2. Beat butter and sugar together with an electric mixer until pale and fluffy. This may take up to 5 minutes.

3. Add eggs, one at a time, mixing on a low speed until just combined.

4. Add flour in three batches and juice in two batches, starting and ending with the flour (add one third flour, half juice, one third flour, remaining half juice and remaining one third flour). Mix on low speed after each addition. Try not to overmix.

5. Pour mixture into cupcake papers until ¾ full.

Cupcakes ready for the oven

6. Bake for about 20 minutes or until a skewer comes out clean. Mine were in for 20 minutes.

Cupcakes cooling on a wire rack

7. Turn onto a wire rack and allow to cool, then ice as below.

For POM Wonderful juice pink buttercream
80g butter, softened
3 cups icing sugar
3 tbs POM Wonderful pomegranate juice

Method
1. Using an electric mixer, beat butter until pale (approx. 3 minutes).

2. Add one cup of icing sugar and beat until combined before adding one more cup of icing sugar and beating.

Buttercream after the addition of 2 cups of icing sugar

3. After 2 cups of icing sugar, add in the juice and beat until combined.

Buttercream after adding juice

4. Add the last cup of icing sugar and beat well. At this stage your icing should be quite airy and light.

Final buttercream consistency

5. Fill a piping bag with a star nozzle attached with some of the icing. Starting from the outside, pipe a swirl.

Notes

  • If your icing is too stiff, add more juice. If it is too soft, add extra icing sugar or put it in the fridge to harden for about 10-15 minutes.
  • If you don’t have a piping bag or nozzle, you can use a knife to spread on the icing.
  • I like to put my iced cupcakes in the fridge for about 15-20 minutes so that the piped icing can set, then remove them and store in an airtight container.
  • These cupcakes do not need to be refrigerated and can be kept for up to 3 days.

Inside the cupcakes

Results: The cupcakes didn’t turn out a nice pink I was expecting, but they still tasted great. There wasn’t a strong pomegranate flavour, but it was definitely different from using milk. The cupcakes were light and fluffy and not too sweet. The icing did however, turn a lovely shade of pink and had a slight sour taste to counteract all the sweetness from the icing sugar. I brought some to work and some to a Melbourne Cup Day BBQ and everyone really enjoyed them. One girl from work who never comments much on my baked goodies actually came up to my desk and said they were really good!

You could also substitute the pomegranate juice in the recipe for another type of juice.

Would I make them again? Yes, definitely. The pink icing is so pretty!

Over & Out, Rilsta xx

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{ 11 comments… read them below or add one }

Iron Chef Shellie November 6, 2009 at 11:18 pm

Oh yay! You cooked with it!
I would have thought it would have been perfect for red velvet too… shame that didn't go to plan. They still look deliciously good though!

I think i still have 1 bottle hidden somewhere in the fridge 😛

Reply

OohLookBel November 6, 2009 at 11:25 pm

It's so clever of you to experiment with the baking. The buttercream icing looks wonderful in that delicate shade of pink.

Reply

Jo November 7, 2009 at 8:01 am

WOW these look great…. I too recieved some POM and am deciding what to make with it!!!

Reply

Cherry Blossom Cupcakes November 7, 2009 at 8:13 am

Very very pretty! The frosting has come up the loveliest colour. Well done!

Reply

Ellie November 7, 2009 at 2:15 pm

Hi Rilsta, I have given you an award. Stop by my blog to pick it up!

Reply

Conor @ HoldtheBeef November 8, 2009 at 4:33 am

Great recipe idea!

I'm getting curious about this POM stuff. I use pomegranate molasses occasionally in cooking but have never used this.

I agree the pink icing is super pretty 🙂

Reply

Rilsta November 8, 2009 at 8:38 pm

Hi Shellie: I have two left. I used some in a cocktail last night and it was pretty good!

Hi Belle: I'm not as experimental as some people but I try! I was happy with the colour of the icing.

Hi Jo: Ooh, I'll keep a lookout for what you come up with!

Hi Cherry Blossom Cupcakes: Aww, thanks! 🙂 The icing comes up a nicer colour than using food colouring I think!

Hi Ellie: Thank you! 🙂

Hi Conor: You should be able to find it at your local Woolworths store in the fruit & veg section. You should try a bottle!

Reply

Adrian @ Food Rehab November 12, 2009 at 12:39 pm

hehe..I made fish with my batch. I seriously had no idea what to make from the juice apart from alcohol based drinks! LOL

Reply

Rilsta November 13, 2009 at 10:02 am

Hi Adrian: WOW! Fish?! That's interesting! Hehe, I did end up using some in cocktails too though the combination of Midori & POM didn't seem to go!

Reply

http://interior4homes.blogspot.com/ November 14, 2009 at 12:14 am

l own two resturants and a catering supplies business, l am always looking for new recipes and good information and this blog supplies all that, well done.

Reply

Rilsta November 14, 2009 at 10:20 pm

Hi Interior design ideas: Thanks for your comment.

Reply

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