Pomegranate Cupcakes

Makes about 12 cupcakes / Preheat oven to 350 F

What You'll Need...
1/2 cup unsalted butter at room temperature
1 cup sugar
1 large egg at room temperature
1 large egg yolk at room temperature
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/3-1/2 cup pomegranate molasses (taste, then add more as required)
pomegranate juice

What You'll Do...
1) Beat butter until soft for about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes on medium-high.

2) Add the eggs until combined

3) Sift together the flour, salt, and baking powder together. Alternate mixing the dry ingredients and the milk into the butter mixture, ending with the dry ingredients. Stop when just combined.

4) Fold in the pomegranate molasses. Scoop into cupcake papers, about 3/4 full.

5) Bake undisturbed for 15 minutes, then rotate the pan and bake an additional 3-5 minutes or until a cake tester comes out clean. Move to a wire rack and let cool.

6) Brush lightly with pomegranate juice and let sit.

Tangerine Mascarpone Frosting
What You'll Need...
4 ounces mascarpone cheese (or cream cheese)
1/4 cup of butter
1 tablespoon of tangerine juice, fresh squeezed
2 cups of icing sugar

What You'll Do...
1) Let the butter and cream cheese come to room temperature. Beat them together until well combined.

2) Add the icing sugar and then the zest. Add more icing sugar if you want for desired thickness. Pipe or spread onto cupcakes; you may need to let this chill first before piping.

Note: As with all cupcakes, let sit overnight to let the flavours meld. It makes for a much tastier cupcake.