February 21, 2013 by dgarnett2013
Pomegranate and Lime Cupcakes: The Guardian’s Cook! section
Makes 8 large cupcakes or 6 large and 12 tiny.
For the cupcakes:
- 65g unsalted butter, softened
- 90g caster sugar
- 1 large egg, beaten
- 100g plain flour
- ½ tsp bicarbonate of soda
- 60ml sour cream
- 3 tbsp pomegranate juice
- Zest of 1 lime
- Paper cake cases
For the icing
- 135g icing sugar
- 2 tbsp pomegranate juice
- Pomegranate seeds and lime zest
Preheat the oven to 180C/350F/gas mark 4 and line a muffin tin with 8 paper cases.
Cream together the butter and sugar until fluffy and very pale. Stir in the egg. Sift the flour and bicarbonate of soda together and add to the mixture, along with the cream and juice. Mix to make a soft, smooth batter, then fold through the zest.
Divide the mixture between the cases and bake for 20 minutes until risen and springy to the touch. Leave to cool.
Beat the icing sugar and juice together until smooth. Dollop a teaspoon on top of each cake and spread with a palette knife. Decorate with pomegranate seeds and a few shreds of lime zest.
Pink cupcakes, pink anemones.