Day 168 – Pumpkin Pomegranate Cupcakes

Wow.  These are different.  Like…really different!  Pumpkin Pomegranate Cupcakes (recipe below from Recipe Corner).  What?!  How could I NOT try these?  So interesting!

    

The cupcakes are extremely moist and squishy. They have a nice pumpkin flavor with that hint of spice. The chocolate chips steal the show though, when you get a bite with them.

Note: You definitely get more pumpkin from the full-sized than the mini.

The drizzle is smooth and creamy.  It tastes like cream cheese frosting. Not as much sugar added, so it tastes like a lighter frosting than the ones that are heavier on the sugar.

Note: It’s clearly thick enough to pipe on, if you wanted to do it that way too.

    

These manage to be refreshing and rich at the same time. It’s very unique for a cupcake. The pop of the pomegranate is nice and sour, but then immediately countered by the chocolate. The pumpkin and the cream cheese kind of take a back seat, but they are the last taste you get. This may not be the “every person” cupcake. But it is impressive and extremely interesting. Very unique. And, not a lot of tall frosting, so it’s easy to eat without making a mess!

    

Note: The recipe doesn’t specify what is to be used as a chocolate drizzle. I used a simple melted bittersweet chocolate.

Scoring Sheet:

• Cupcake Taste: 3.5

• Frosting Taste: 3.5

• Overall Taste: 4

• Appearance: 4.5 (very unique)

• Ease of Making: 3.5

• TOTAL: 19

RECIPE

Pumpkin Pomegranate Cupcakes (recipe from Recipe Corner)

Cupcakes:

• 1 cup vegetable oil
• 1 cup (7 1/2 oz.) dark brown sugar
• 1 cup (7 oz.) vanilla sugar (can substitute granulated sugar)
• 4 whole large eggs (room temperature)
• 2 cup 100% pure pumpkin
• 2/3 cup water
• 1 teaspoon vanilla
• 3 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon
• few grates of fresh nutmeg
• 1 1/2 cup (9 oz.) chocolate chips

Cream Cheese Drizzle:

• 8 ounce cream cheese (softened but still cool)
• 5 tablespoon unsalted butter (softened but still cool)
• 1 tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 1 1/4 cup confectioners’ sugar

Toppings:

• chocolate drizzle
• pomegranate seeds

For directions visit Recipe Corner.

*Tomorrow: Really Lemony Lemon Cupcakes*