Pomegranate and Vanilla Cupcakes

Prep Time:
20 minutes
Cooking Time:
20 minutes
Serves:
12

At #BakeforSyria 2 last Saturday we sold these Syrian inspired cupcakes. A defyingly light vanilla sponge is topped with my signature buttercream and then pomegranate seeds are scattered across. The combination of sweet and aromatic vanilla with sharp and refreshing bursts of pomegranate is heavenly – try for yourself!

Ingredients

Vanilla Sponge 

330g plain flour, sifted

320g caster sugar

1.5 tbps baking powder (yes that’s the right amount!)

Pinch of salt

175g unsalted butter, room temperature

3 eggs

190ml whole milk

1.5 tsp good vanilla extract

Vanilla Buttercream

Recipe here

Plus one pomegranate, seeds removed

Method

Vanilla Sponge

  1. In a bowl, whisk together the dry ingredients. Beat in the butter until it is incorporated and the mixture appears to be evenly coated and looks like a fine crumble mix, 2-3 minutes on medium speed.
  2. Add the eggs and beat, first on medium, then on high, just until incorporated.
  3. Add the milk and vanilla and beat, on medium and then on high, until the mixture is smooth and combined; it will appear a bit lighter in colour, 2-3 minutes.
  4. Put an ice cream scoop full of batter into the prepared cupcake trays. Bake in the oven for about 20 minutes, or until the sponge feels springy to touch. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack to cool completely
  5. Ice cupcakes with our vanilla buttercream recipe below, then scatter with pomegranate seeds. 

TIP: Always scrape down the sides of the bowl in between adding ingredients.

 

Vanilla Buttercream

Recipe here

Lily Vanilli