CHRISTMAS POMEGRANATE CUPCAKES

Christmas Pomegranate Cupcakes image

Bring these festive cupcakes, topped with pomegranate seeds for an extra touch, to any holiday party and wow your crowd.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 12

Ingredients

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1 cup pomegranate seeds (from 1 pomegranate)
1 can Betty Crocker™ Rich & Creamy™ cream cheese frosting
6 tablespoons pomegranate seeds
Fresh mint sprigs, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 36 g, TransFat 1 1/2 g