Pomegranate Mojito Cupcakes
“It did a happy dance in my mouth!” said my mother-in-law after tasting my pomegranate mojito cupcakes. I couldn’t have said it better myself. But what kind of dance? I’d say a Lindy Hop. The sweetness of PAMA Pomegranate Liqueur combined with the tangy sourness of mint*, rum, and lime reminds me of a high energy couple bouncing around the dance floor, occasionally doing flips and throws to the thrill of the crowd (perhaps I have an overactive imagination).
Cooking With PAMA
I made these pomegranate mojito cupcakes as an entry into the Cooking with PAMA Contest. If I win When I win, I get to go to the Food and Wine Classic in Aspen! I wanted to wait until I had a cupcake that I really thought could win before entering – this pomegranate mojito cupcake is it!
Update: I didn’t win. But, it was sure fun trying!
BTW – Isn’t the PAMA bottle gorgeous! Jonathan couldn’t resist taking its photo.
As a side note, if you can’t get enough pomegranate, give these pomegranate tartlets a try as well!
Pomegranate Mojito Cupcake Recipe
Pomegranate Mojito Cupcakes
Ingredients
For the pomegranate mojito syrup
- 1/2 C light rum
- 1/2 C PAMA
- 1/4 C freshly squeezed lime juice
- 2/3 oz fresh mint leaves
- 1/2 C sugar
For the cupcakes
- 2/3 C sugar
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1 T lime zest
- 1 T finely chopped mint leaves
- 3/4 C unsalted butter room temperature
- 2 large eggs
- 2/3 C sour cream
- 2 T freshly squeezed lime juice
For the PAMA Frosting
- 1/4 C unsalted butter melted
- 1 T sour cream
- 3 T freshly squeezed lime juice
- 1 T PAMA
- 2 C powdered sugar sifted
- 1 pomegranate optional
Instructions
For the cupcakes
- Bring all syrup ingredients to a boil in a heavy-bottomed pot.
- Reduce heat and simmer for fifteen minutes until you have about 1/2 cup of syrup.
- Strain mint leaves and set syrup aside.
- Whisk flour, baking powder, baking soda, lime zest, and mint in a bowl.
- Beat butter and sugar in a large bowl for 1 minute, until light and fluffy.
- Beat eggs, sour cream, and lime juice into the butter/sugar mixture until blended.
- Alternately fold in flour mixture and syrup.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
For the PAMA Frosting
- Mix all ingredients in a medium-sized bowl until smooth.
- Spread on cupcakes.
- Optionally, garnish with pomegranate seeds.
Nutrition
*I know that I said I would never make a cupcake with mint, but mint is growing on me and I really should never say never.
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