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Add an updated twist to chocolate cupcakes with pomegranate juice. Fresh pomegranate seeds add a festive holiday look.
Combine flour, cocoa, baking powder and salt in bowl. Set aside.
Combine 1/4 cup butter and sugar in bowl; beat at medium speed until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Add half of flour mixture; beat at low speed until well mixed. Add pomegranate juice; continue beating until well mixed. Add remaining half of flour mixture. Beat until smooth.
Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until top is set and toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
Combine white chocolate and whipping cream in small saucepan; cook over low heat until chocolate is melted and mixture is smooth. Pour mixture into bowl; cool completely.
Dietary Fiber: 1g
I made these cupcakes twice because I used large cupcake pans. I thought they would be big because the recipe only makes 12 cupcakes. They didn't rise so I tried it again using a standard cupcake pan. This worked better, but the cupcakes still didn't rise as they should. The flavor was good but something needs to change with this recipe to get a standard size cupcake.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3942
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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