Day 168 – Pumpkin Pomegranate Cupcakes

15 Jan

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

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

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.

Cream-Cheese-frosting

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.

Pumpkin-Pom     Mini-Pumpkin-Pom

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!

Pumpkin-Pom-top     Mini-Pumpkin-Pom-top

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*

One Response to “Day 168 – Pumpkin Pomegranate Cupcakes”

  1. tastytreats13 January 15, 2014 at 8:15 pm #

    These sound really good! Cool!

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