Pomegranate Lemonade Cupcake

Name: Pomegranate Lemonade Cupcake
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 cupcakes
Ingredients: 1 1/2 cups gluten-free flour mix; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon xanthan gum; 1/2 cup lemon juice; 1/2 cup soy milk; 1/2 cup canola oil; 2 tablespoons lemon zest; 1 tablespoon vanilla extract; Pomegranate Filling, recipe follows; Lemon Frosting, recipe follows; Sanding sugar, for garnish; 4 cups powdered sugar; 4 ounces nondairy margarine; 1/4 cup pomegranate juice; 2 tablespoons pomegranate concentrate; 1 tablespoon pomegranate powder; 1/2 teaspoon lemon zest; 8 cups powdered sugar; 8 ounces nondairy margarine; 1/4 cup lemon juice; 1/4 cup soy milk; 1 tablespoon vanilla extract; 2 teaspoons lemon zest

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Level: Intermediate

Total: 1 hr 15 min (plus cooling time)
Active: 1 hr

Yield: 12 cupcakes

Level: Intermediate

Total: 1 hr 15 min (plus cooling time)
Active: 1 hr

Yield: 12 cupcakes

Ingredients

1 1/2 cups gluten-free flour mix

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon xanthan gum

1/2 cup lemon juice

1/2 cup soy milk

1/2 cup canola oil

2 tablespoons lemon zest

1 tablespoon vanilla extract

Pomegranate Filling, recipe follows

Lemon Frosting, recipe follows

Sanding sugar, for garnish

Pomegranate Filling:

4 cups powdered sugar

4 ounces nondairy margarine

1/4 cup pomegranate juice

2 tablespoons pomegranate concentrate

1 tablespoon pomegranate powder

1/2 teaspoon lemon zest

Lemon Frosting:

8 cups powdered sugar

8 ounces nondairy margarine

1/4 cup lemon juice

1/4 cup soy milk

1 tablespoon vanilla extract

2 teaspoons lemon zest

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated. Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth.
Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting. Garnish with sanding sugar.

Pomegranate Filling:

Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip.

Lemon Frosting:

Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.