Beth Wittenstein’s Blueberry Pomegranate Ginger Cupcakes
Posted November 25, 2011 by kilzacmaster
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