POMEGRANATE CREAM CHEESE SURPRISE MUFFINS
I baked these muffins for the kids I babysit, and they couldn't get enough. Their favorite part? The filling, of course! -Jodie Gharbi, Shreveport, Louisiana
Provided by Taste of Home
Time 50m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar., Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
POMEGRANATE CREAM CHEESE FROSTING
Make and share this Pomegranate Cream Cheese Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
- Add the butter and mix to fully incorporate.
- Add the sugar and mix well.
- Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
Nutrition Facts : Calories 43.3, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 16.7, Carbohydrate 6.1, Sugar 5.9, Protein 0.3
POMEGRANATE BUTTER CREAM FROSTING RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
POMEGRANATE CREAM ICING
Make and share this Pomegranate Cream Icing recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy. Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
- Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated. Refrigerate until needed, keep leftovers sealed and refrigerated.
Nutrition Facts : Calories 240.3, Fat 9.4, SaturatedFat 5.9, Cholesterol 25.6, Sodium 69.2, Carbohydrate 40, Sugar 39.2, Protein 0.5
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
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