Bakery products

Cupcake with pomegranate

Pomegranate Cupcake Ingredients

The first layer of cupcakes:

  1. Premium butter 75-78% fat 120 grams in the dough and 60 grams for the mold
  2. Brown sugar 90 grams
  3. Sugar 50 grams
  4. Sifted wheat flour 240 grams for dough and 40 grams for rolling
  5. Salt a quarter teaspoon
  6. Baking powder food floor teaspoon
  7. Chicken egg 1 piece
  8. White chocolate 5 tablespoons
  9. Vanilla Liquid Half Teaspoon Extract

The second layer of cupcakes:

  1. Sugar 200 grams
  2. Chicken egg 3 pieces
  3. Sifted wheat flour 180 grams
  4. Pomegranate juice 240 milliliters
  5. Premium butter 75-78% fat content 60 grams
  6. Food baking powder 1 teaspoon
  7. Liquid vanilla extract 1 teaspoon

For curd glaze:

  1. Whole curd cheese 300 grams
  2. Softened butter grade 4 tablespoons
  3. Icing sugar 120 grams
  4. Vanilla extract liquid half teaspoon
  • Main Ingredients Eggs, Cottage Cheese, Butter
  • Serving 1 serving
  • World Cuisine


Oven, Deep bowl - 2 pieces, Mixer, Cutting board, Knife, Kitchen towel, Cup with a diameter of 10 centimeters, Rolling pin, Non-stick aluminum cupcake pan, Teaspoon, Tablespoon, Table fork, Fine mesh strainer, Paper kitchen towels , Wooden toothpick, Pastry bag with nozzle, Dessert plate - how many need

Making a cupcake with pomegranate:

Step 1: prepare the first layer of cupcakes.

First, preheat the oven up to 175 - 180 degrees Celsius. Place the desired amount of softened butter, brown sugar, and regular white sugar in a deep bowl. Place a bowl under the mixer blades and mix the ingredients to the state of a large crumb, turning on the appliance at medium speed. When the mass in the bowl takes the desired rough texture, add the right amount of sifted wheat flour and baking powder to the bowl. Stir the ingredients for 2 to 3 minutes until the mixture becomes dense by turning on the appliance at medium speed. Now take the right amount of white chocolate, lay it on a cutting board, chop it with a knife into small pieces with an approximate diameter up to 2 - 3 mmin and put the chopped chocolate in a bowl with mixed ingredients. In there, beat a chicken egg without shell and add liquid vanilla extract. Stir the ingredients until smooth with a mixer. When it becomes difficult for you to knead the dough, collect it in one tight ball and remember with your hands. Lay the dough on a table sprinkled with a small amount of sifted wheat flour. Press lightly with your hands and roll into a layer up to 6 - 7 millimeters using a rolling pin. Then using a cup with a diameter of 10 centimeters, cut out circles from the dough sheet. Take a non-stick aluminum muffin baking dish and grease it with a small amount of butter, a quarter teaspoon of fat will be enough for each recess. Place the dough circles in the cupcake cells and make sure that they fit the notches tightly inside. Place the dough pan in the preheated oven on 10 minutes no more! Do not worry if the first layer of dough is half-baked, it will reach full readiness during repeated heat treatment along with the second layer of dough.

Step 2: prepare the second layer of cupcakes.

Rinse the mixer blades under running water, dry them with paper kitchen towels and place them back on the appliance. In the deep bowl, beat the right amount of unshell eggs and add the right amount of sugar. Beat the ingredients with a mixer until a lush homogeneous consistency and complete dissolution of the sugar grains, this process will take you approximately 10 minutes. After that, remove from the oven the form with the floor ready for the first layer of cupcakes and place it on the kitchen table, helping yourself with a kitchen towel. When the mass in the bowl reaches the texture you need, add to the bowl, sifted wheat flour and liquid vanilla extract. Beat the mixture to a homogeneous consistency without flour lumps by turning on the mixer at medium speed. Mixing these ingredients will take you about 7 to 10 minutes. As a result, you should get a batter, now add the right amount of pomegranate juice, softened butter and a baking powder to it. Start mixing liquid mixtures by turning the appliance to the lowest level. Increase the speed of whipping, gradually until the mass becomes homogeneous, this process will take you no more than 1 minute. If the first layer of the cupcake is slightly swollen, use a kitchen fork and pour the liquid pomegranate dough into the remaining space with a tablespoon. Place the two-layer cake pan into the preheated oven on 5 to 7 minutes. After the required time has passed, check the preparedness of your flour products with a wooden toothpick. Insert its end into the middle of one of the cupcakes and pull it out, if the end is dry then the cupcakes are ready. If the tip of the toothpick is a little damp and pieces of dough stick to it, then let the cupcakes reach full readiness 2 - 3 minutes. Put the cupcakes on the kitchen table, helping yourself with a kitchen towel, and let them cool a little.

Step 3: prepare the curd frosting.

In a deep bowl, place all the necessary ingredients that are needed to prepare the curd glaze and place a container under the washed mixer blades. Turn on the appliance at medium speed and mix the ingredients until a smooth silk texture is obtained. This process will take you approximately 3 to 4 minutes, depending on the quality of the curd that you purchased. Then put the icing in a pastry bag with the metal nozzle of your choice, with which you put the icing on your cupcakes.

Step 4: bring the cupcake with pomegranate to full readiness.

Using a kitchen fork, pry off the edges of the muffins and remove them from the baking dish. Place the finished flour products on a metal mesh and let cool completely to room temperature. Then place the cupcakes on dessert plates. Then steal them with curd glaze using a pastry bag and the metal nozzle you have chosen. You can apply a simple pattern, make a rose, flower, leaves or whatever your heart desires. Now, for a more effective serving, place fresh pomegranate seeds around the cake, brew fresh tea and enjoy your culinary masterpiece!

Step 5: serve the cupcake with pomegranate.

A cupcake with pomegranate is served at room temperature. It is decorated with curd icing, placed on a dessert plate and decorated with fresh pomegranate seeds. The delicate aroma of this dessert will delight your whole family, and the delicate taste of the two-layer dough will delight and satisfy you. Savoring this yummy is pleasant under a cup of freshly brewed tea, coffee, warm milk or fresh pomegranate juice. Cook with pleasure! Enjoy your meal!

Recipe Tips:

- - During the preparation of two types of dough and curd glaze, you can completely replace the liquid vanilla extract with vanilla sugar or vanilla, with the latter be extremely careful, since vanilla in large quantities gives bitterness!

- - Two types of dough and curd glaze can be mixed using a blender.

- - Prepare the butter in advance by putting it out of the refrigerator 30 to 40 minutes before making the dessert, the frozen butter may get stuck in pieces. If you nevertheless forgot about this detail, then put the frozen butter in a microwave and thaw it for 20 to 30 seconds without removing the package from the grease.

- - During the preparation of the first layer, you can replace brown sugar with ordinary white sugar, or vice versa.