Tuesday, August 10, 2010

POM Italian Meringue Buttercream Chocolate Cupcakes

It's been months since I've made cupcakes.

Part because I have little time, and part because I am still working off baby weight. I have zero self control when it comes to cupcakes.

Fortunately though, the folks at POM sent me some POM juice to try in some recipes and I felt I probably shouldn't let them down. Not sure if cupcakes are what they had in mind but I guess we all need something good once in awhile.

These cupcakes are nothing short of amazing. The chocolate cake is rich, decadent, moist. The frosting is rich, creamy, and finishes with a bit of tang from the POM.

I took a few of these to my parenting group--they were definitely a hit. I mean...who doesn't like a cupcake?

Pomegranate is a super fruit--so is it's juice! It has more anti-oxidants than even Acai juice (I say that because that seams to be all the rage these days). Hey I feel better about eating these cupcakes already!! It's really easy to use in recipes, too. I found the best way to use it is to reduce it on the stove. I reduce about 1 cup in a saucepan for about 10-20 min until it reduces down to about 1/2 cup. I then add it to dressings, desserts etc.

For the recipe, click here. Just add 1/4 cup of the reduced POM juice at the end mixing the buttercream. I also added 2 tablespoons of vanilla extract.

For POM ice cream, click here!


Moon said...

These cupcakes look great! But I wonder: Do you slide these under the oven? Because the merengue looks like it's baked. Yummy.

Sweet as Coco said...

Moon- its not an 'actual' meringue where it gets toasted and hardened, like a meringue 'cookie'. The meringue is actually the way the frosting is made (sugar and egg whites) then butter. The frosting is soft like any other frosting....and the best I have ever tried!