HERE IS THE STEP BY STEP
Line 2 - 12 count Muffin Tins and spray lightly with non stick cooking spray on inside , set aside to "dry"
Makes 24 cupcakes
Let make candied Mint.............
separate as many leaves as you like (I used 14) dip in mixture of 1 package of lime jello....... 1/2 cup of sugar and 1 egg beaten well. Lie them on waxed paper lined cookie sheet or pizza pan and place in 300 degree oven until dried. Set aside
Next make the syrup:
- 1/4 C light rum
- 1/2 C Pomegranate Liquer
- 1/4 C Pom Wonderful (I used Pom Cranberry)
- 1/4 C Pomegranate Simple Syrup
- 1/4 C lime juice
- 2/3 oz fresh mint leaves
- 1/2 C sugar
For the cupcakes
- 1 C sugar
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1 T limejuice
- 1 ts high quality vanilla extract
- 1 T Pom Wonderful
- 3/4 C unsalted butter, room temperature
- 2 eggs
- 2/3 C sour cream
- 2 T grenadine syrup
- a few drops of red food coloring (optional)
- 2/3 cup sweetened coconut
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Pour yourself a Fine Pom Cocktail while you wait.......................
TAKE OUT OF OVEN PUT ON A BAKING RACK TO COOL When completely cool................we can frost
Frosting
1 lb. box confectioners sugar
3 tbs POM
2/3 jar of Marshmallow Cream
1 tb. vanilla
Mix with hand or stand mixer until the consistency you enjoy...............adding liquid or more dry ingredients depending on your preferences.......
DECORATE with your candied mint, cinnamon hearts, edible glitter ............
