This post is also available in: French
Pomegranate. I’m in love with that fruit. I love the way that little seeds look and taste. I love their texture, well I love everything about this fruit.
I tasted it for the first time last November I think. I bought it at the supermarket, I actually I bought two because I was very curious about it. I had no idea of what I was supposed to do with it, how I was supposed to eat it or prepare it. But one more time, Internet came to rescue me.
To be honest, those pomegranates stayed in my fridge for about 2 or 3 weeks I think. I wasn’t home that much. And finally I decided that I should not postponed anymore or I would have to throw them away and I hate to waste food in any ways. Plus I was going to be gone for 2 or 3 weeks as well.
First article on the internet explained me how to cut it, put it in a big bowl of water and then de-seed it. I was really proud of myself.
Then I decided on pomegranate molasses. Then I realized I needed to juice it and that the easy way would have been to cut it half open and then just use my citrus juicer … Really easy , about 5 minutes .. The problem was that I already de-seeded it ..
Argh ! Me and my habit of rushing things ! I ended up blending the seeds in my electric mixer and then strain it through a fine sieve which took me way more than five minutes. Then I finally made my pomegranate molasses.
Said pomegranate molasses was sitting in my fridge for about 3 months when I decided to bake cupcakes for Valentines Day ( yeah very original I know). Valentines’ day is not really popular in France but I really wanted to bake something. Who says Valentines’ day says Red Velvet. I remembered about my pomegranate molasses in my fridge and had this Pomegranate Red Velvet cupcakes idea and for once swiss meringue buttercream worked like a charm. I think I’m getting good at it .
I was a bit worried about how they would turn out. They turned out great, they’re not dry at all, they are moist , tasty and a bit crunchy thanks to the pomegranate seeds. I like how the pomegranate seeds burst in my mouth and bring that pomegranate taste just after the cocoa. Plus the Boyfriend really liked them ! Which is always a good thing.
Red Velvet Pomegranate cupcakes with Pomegranate Swiss Meringue Buttercream (Makes 12 ):
Red Velvet Pomegranate cupcakes : ( Adapted from Baked Red Velvet Recipe ) :
– 1 large egg
– 130g/ 4.6 oz /1 cup all-purpose flour
– 1/2 tsp baking soda
– 1 tsp apple cider vinegar
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/4 tsp espresso powder
– 110g / 3.8 oz / 1/2 cup light brown sugar
– 55g / 2 oz / ½ stick of butter, room temperature
– 60g / 2.1 oz / 1/4 cup Buttermilk
– 60g / 2.1 oz /1/4 cup pomegranate juice
– 100g / 3.5 oz / 3/4 cup pomegranate seeds
– 16g / 0 .6 oz / 2 Tbsp Dutch-processed cocoa
– 2 tsp. red no-taste gel food coloring
– Preheat oven to 350°F (180°C). Line 12 muffin pan cups with paper liners.
– In a small saucepan, over low heat , bring the pomegranate juice to a boil. Remove from heat.
– Add cocoa powder, espresso powder and food coloring. Mix well. Set aside to cool.
– In a medium bowl, whisk and sift flour and salt together .
– Stir buttermilk and vanilla into the cooled cocoa mixture.
– In the bowl of an electric mixer fitted with a paddle attachment, cream butter until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes.
– With mixer on low, beat in egg. Alternately beat in the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated.
– In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.
– Fold in the pomegranate seeds.
– Scrape sides of bowl . Fill each cupcake liner about 2/3 full with batter.
– Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Remove cupcakes from pan, and let cool completely.
Pomegranate Swiss meringue buttercream : (Enough to frost 24 cupcakes)
– 85g / 3 oz / 1/4 cup pomegranate molasses (I used that recipe )
– 180g / 6.3 oz / 3/4 cup pomegranate juice
– 180g / 6.3 oz /5 large egg whites
– 300g / 10 oz /2 ½ sticks butter
– 200g/ 4.4 oz /1 cup sugar
– Red no-taste gel food coloring (optional)
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
– Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
– Once desired, pipe-able consistency has been reached, fold in red food coloring, pomegranate juice and molasses until well incorporated.
Bon Appétit !
( Je valide l’inscription de ce blog au service Paperblog sous le pseudo butterchantilly )