with POM CHAMPAGNE BUTTER CREAM
Today, these cupcakes are doing double duty because POM is generously giving money to the AMERICAN HEART ASSOCIATION (AHA) based on these cupcakes and some other gorgeous ones that have been submitted. Before you run off and make these (because you really should, they're cocoa-licious), click the button HERE and then click on like my POM COCOA CUPCAKE to help me raise money for AHA and have a chance at prizes.If you're reading this on Valentine's Day - I wish you a HEARTFELT day of feeling loved and if it's not Valentines day for you - I wish the same thing - - we need it everyday, right? Love is the "Go-To" place - the "uniform" I'd like to wear everyday...while eating cupcakes. :D
and give money to the American Heart Association
POM COCOA CUPCAKES: (makes 12 cupcakes)
1 1/3 c. cake flour
1/3 c. cocoa
1 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
1/2 cup Pom juice (Pomegranate - or you can use water)
1/3 cup oil
POMEGRANATE CHAMPAGNE BUTTERCREAM
1/2 c. butter (room temp)
2 Tbls. champagne
4 Tbls. Pom Juice (Pomegranate Juice, or you can use another flavor)
2-4 cups powdered sugar
CUPCAKES:1) In your mixing bowl, mix together the Flour, Cocoa, Sugar, Baking Soda, Baking Powder, and salt.
2) In a separate bowl, whisk together the Buttermilk, Eggs, Oil, and Pom Juice.
3) Pour the liquid ingredients into the dry ingredients and using the paddle attachment, combine all ingredients on low for 2-3 minutes.4) Ladle batter into each cupcake liner about 2/3 full, bake at 350F for 12-16 minutes until center is spongy.
In your mixing bowl, beat butter until light and fluffy. Add in Champagne and Pom juice and continue beating for 1 minute. Add powdered sugar, gradually, and continue beating until desired consistency for frosting.