P♥M Wonderful white chocolate pomegranate cupcakes.

So a few weeks ago… actually it was probably more than that but I’ve been kinda busy… anyway a while back the lovely folks at P♥M Wonderful contacted me and offered to send me some of their pomegranate juice, and I immediately began thinking of what I could make with it. I’ve seen a lot of dark chocolate/pomegranate combinations and I knew I didn’t want to do that, since everyone does that it seems. So when I happened upon this recipe I decided that’s what I’d do. White chocolate! Why didn’t I think of that!? Anyway, I tweaked it a bit , came up with a glaze concept and changed it to suit me better, but essentially it’s all her idea.

The health benefits of pomegranate are really incredible, take a look:

Pomegranate juice has a superior ability to prevent LDL cholesterol from being oxidized by free radicals. Emerging science suggests that LDL oxidation may be a precursor to atherosclerosis or arterial plaque.

With uniquely high levels of powerful antioxidants, POM Wonderful 100% Pomegranate Juice has demonstrated a superior ability to neutralize harmful free radicals.

Pomegranates also help decrease inflammation. So really, it’s one of those awesome fruits that you should eat more of. Even if that means you make these delicious white chocolate pomegranate cupcakes to do so.

WHITE CHOCOLATE POMEGRANATE CUPCAKES

Cupcakes:
  • 8 ounces white chocolate, chopped
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon coarse kosher salt
  • 1 cup sugar
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup P♥M Wonderful pomegranate juice
  • 3 large egg whites
Glaze:

Directions:

  1. Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
  2. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with pomegranate juice in 2 additions, beating batter just to combine between additions.
  3. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
  4. Divide batter among muffin cups (about ¼ cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely.

WHITE CHOCOLATE CREAM CHEESE FROSTING

Ingredients:

  • 4 ½ ounces white chocolate, chopped
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons (¾ stick) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coarse kosher salt

Directions:

  1. Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla and salt in medium bowl until fluffy.
  2. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency. Make glaze by mixing pomegranate juice and confectioner’s sugar in a small bowl until completely blended. Add more sugar if needed, the thickness needs to be thick enough that it forms a slight “shell” when it begins to dry.
  3. Dip the top of the cooled cupcakes in pomegranate glaze, let the excess run off. Put aside and allow to “set.” Pipe  frosting over glaze on cupcakes after it’s completely set.

I used those fancy lil nut cups for these, so I didn’t use ¼ cup to fill them, I just filled them 5/8’s full. But if YOU use these cups, you should fill yours ½ full, because mine went over the tops and some of them fell apart.

I chose to just pipe a little “wreath” of frosting over the glaze. You can do whatever you like, even frost them and then dip them in the glaze.

Bottom line: these are some bad-ass cuppin’ cakes.

Oh- and before you go… there’s still time to enter the giveaway! It ends October 12th at midnight EST. Get those entries in, guys, the prizes are so worth it!

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29 comments

  1. Amanda

    I love POM everything. So tasty! And the idea of pomegranate white chocolate cupcakes is making my mouth water. I’ve been wanting a fruity cupcake…

  2. Cynthia

    These look spectacular. It’s Chocolate Wednesday which falls between Junk Food Free Tuesday and Thursday at my house…and these cupcakes look perfect!

  3. Sherry

    Don’t get it… The cupcakes taste amazing BUT they sunk in the middle, were very greasy, the icing was to loose – don’t know how in the world you were able to pipe it on. The cupcakes fell apart and only got worse after dipping them in the glaze.
    Apparently something isn’t right with this recipe.

  4. Marilla @ Cupcake Rehab

    With white chocolate buttercream, you need to add more sugar based on the consistency. It usually needs to be done by “eye”, or else yes, it will be too wet and soggy. It’s notorious for this problem, I’m sorry, I guess I assumed people knew that. I think I say more about that in this post: http://cupcakerehab.com/2010/01/frau-marillas-alpenblume-weise-schokolade-kleine-kuchen/

    My cupcakes came out just fine, were not greasy and as you can see from the photos they didn’t sink in the middle at all. There are many reasons why that happened, from your oven running too high a temperature to the mixture being acidic and causing a reaction with the leavening agent. Perhaps if you wait 5-10 minutes before putting them in the oven next time, it won’t happen. I tend to fill all of my muffin tins at once, then put them in the oven in shifts, so I don’t encounter this problem.

    As far as the greasiness, maybe you were using butter that wasn’t a good brand. Store brand butters sometimes have a greasier texture and taste than “real” brands like Breakstones, Land O Lakes, etc. Either that or you used a plastic mixing bowl or silicone/rubber spatula. Plastic like that absorbs oils and fats and they leak into whatever you mix in them. There are many reasons for it, I’m not Cupcake Jesus and I can’t tell you because I’m not all knowing and I wasn’t with you when you made them.

    That said, I won’t rule out something being wrong with the recipe. Of course, I didn’t write the recipe as I clearly state in the post, I just altered it slightly. Unfortunately, you had a problem where many others, including myself, did not. That doesn’t necessarily mean there’s a recipe problem.

  5. Danielle

    These sound and look great! Can’t wait to try them!

    I had a question though – if I wanted to make a white chocolate cupcake, would it be ok to just omit the POM juice? I am assuming it would be but I just wanted to get your opinion on it before I tried it, lol!

  6. Marilla @ Cupcake Rehab

    Danielle, I would substitute milk for the juice and see how it works. Without the POM, there’s no liquid, so you’d end up with a cookie dough-like batter. Let me know how it goes!

    I do have white chocolate cupcake recipes up, however, if you’d prefer to not do experiments, LOL… just go back to the home page and search for it in the search box or click the ‘white chocolate’ category (on the home page it’ll be over there —-> )

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