White Chocolate & Pomegranate combo sounds pretty unusual but it really works well. These cupcakes turned out so soft because of the addition of coconut milk in it.I strongly recommend you to try it and let me know how it turned out.
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Preparation Time : 10 mins
Baking Time: 25 to 30 mins
Makes - 9 cupcakes
All Purpose Flour / Maida – ¾ cup +2 tblspn
Sugar – ½ cup / 100 gms
White Chocolate – 100 gms melted
Butter – 75 gms
Vanilla Essence – 1 tsp
Baking Powder -1/2 tsp
Salt a pinch
Egg white – from 1 egg whisked till frothy
Coconut milk – ¼ cup / 60 ml
Pomegranate Kernels – 3 tblspn
For Pomegranate Glaze:
Icing Sugar / Confectioners Sugar – 4 tblspn
Pomegranate Juice – 1 to 2 tblspn
Pomegranate Kernels as needed
White Chocolate Shards as needed
Preheat the oven to 180 Degree C / 360 Degree Farenheat. Line muffin tray with cupcake cases and set aside.
Mix Flour, baking powder and salt together and set aside.
Take butter, sugar and vanilla in a mixing bowl and beat them till they are creamy.
Add in melted white chocolate and mix well.
Add in half of the flour mixture along with half of the coconut milk and mix well.
Now add in other half of the flour and the remaining coconut milk and mix up.
Now add in the whipped egg white and fold gently till mixed.
Now add in the pomegranate kernels and mix well.
Use a icecream scoop and divide the batter between the cupcake cases.
Bake it for 25 to 30 mins till the cupcake is baked and when you insert a toothpick in it comes out clean.
Remove it and allow it to cool completely
Now make the glaze by mixing icing sugar and pomegranate juice till you get a nice thick glaze.
Pour a spoonful of glaze over the cupcake and decorate it with pomegranate kernels and white chocolate shards.