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