Pomegranate Lemonade Cupcake

Name: Pomegranate Lemonade Cupcake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 118 milliliters canola oil; 355 milliliters gluten-free flour mix; 237 milliliters granulated sugar; 59 milliliters lemon juice; 118 milliliters lemon juice; 1 teaspoons lemon zest; 2 Tbsps lemon zest; 2 teaspoons lemon zest; 1 Tbsp pomegranate powder; 113 grams nondairy margarine; 227 grams nondairy margarine; 2 Tbsps pomegranate concentrate; 59 milliliters pomegranate juice; 946 milliliters powdered sugar; 2 liters powdered sugar; 1 teaspoons sea salt; 59 milliliters soy milk; 118 milliliters soy milk; 12 servings Sanding sugar, for garnish; 1 Tbsp vanilla extract; 1 teaspoons xanthan gum

Pomegranate Lemonade Cupcake might be just the American recipe you are searching for. One serving contains 937 calories, 2g of protein, and 33g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It works best as a dessert, and is done in roughly 1 hour and 15 minutes. It is a good option if you're following a gluten free and dairy free diet. A mixture of powdered sugar, lemon juice, nondairy margarine, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated.

Ingredients you will need

Granulated Sugar

Xanthan Gum

Flour Mix

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth.

Ingredients you will need

Lemon Juice

Lemon Zest

Soymilk

Vanilla

Cooking Oil

Fill the cupcake liners three-quarters-full with batter.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting.

Ingredients you will need

Pomegranate

Cupcakes

Frosting

Lemon

Garnish with sanding sugar.

Ingredients you will need

Sanding Sugar

Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip.

Ingredients you will need

Powdered Sugar

Margarine

Juice

Equipment you will use

Hand Mixer

Pastry Bag

Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.

Ingredients you will need

Powdered Sugar

Lemon Juice

Margarine

Soymilk

Vanilla

Equipment you will use

Hand Mixer

Pastry Bag