Beth Wittenstein’s Blueberry Pomegranate Ginger Cupcakes

Posted November 25, 2011 by regina
Violence against women infuriates me beyond words. Almost every time I’ve tried to voice my frustration with violence against women, I’ve been reduced to anger-driven tears. To any woman who has ever been victimized because of your gender, these very Purple Blueberry Pomegranate Ginger Cupcakes are for you. May they brighten your day and feed you courage to stand up and speak out against gender-based violence so that one day, women everywhere will feel safe walking down the street at night. - Beth Wittenstein, 'Young Idealistic Baker' (www.youngidealisticbaker.com)

  • Prep Time :
    100 min
  • Cook Time :
    22 min
  • Ready Time :
    2 hour, 2 min
  • Servings
    12

Ingredients

  • 4 ounces Butter, Softened
  • 4 ounces Sugar
  • 12 ounces All-purpose/Plain Flour
  • 1/4 tsp Baking Soda/Powder
  • 2 Eggs
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 tsp Ginger
  • 4 ounces Blueberries, Defrosted, Frozen or Fresh
  • 4 ounces Pomegranate seeds, Fresh
  • 1-2 ounces Milk

Frosting

  • 4 ounces Blueberries, Defrosted, Frozen or Fresh
  • 4 ounces Butter, Softened
  • 1 tsp Vanilla extract
  • 40+ ounces Icing/Powdered Sugar, (Might need more)

Directions

To make the cupcakes:

  1. Pre-heat the oven to 180 degrees Celsius/350 Fahrenheit and line a 12-cup muffin tin with cupcake cases.
  2. In a small sauce pan, simmer blueberries and pomegranate for 5-10 minutes or until juices seep out and bubble.
  3. Let berries cool completely before using them.
  4. Preheat oven and line muffin tin with cupcake liners.
  5. Beat butter and sugar together until light and fluffy.
  6. Add eggs and vanilla to butter mixture.
  7. In a separate bowl, combine flour, salt, baking soda, and ginger.
  8. Add flour mixture to butter mixture and blend until just incorporated.
  9. Add berry mixture and 1-2 ounces of milk depending on how juicy your berries are – add as much milk as you need.
  10. Evenly distribute among muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean

Blueberry Frosting:

  1. In a small sauce pan, simmer blueberries for 5-10 minutes or until juices seep out and bubble.
  2. Let berries cool completely before using.
  3. Beat butter until light and fluffy.
  4. Add vanilla and berry mixture.
  5. Add powdered sugar, 8 ounces at a time, until spreadable consistency acquired