Pomegranate and Vanilla Cupcakes

Ingredients:

150g (5 oz) self-raising flour, sifted
125g (4 oz) caster sugar
125g (4 oz) margarine, softened
2 large eggs
1 tsp vanilla extract
pinch of salt

For the Icing:
125g (4 oz) butter, softened
5 tbsp pomegranate juice
300g (2/3 lb) icing sugar
a little hot water, if needed
sugar hearts, for decoration

Method:

Combine all the ingredients for the cake batter in a large mixing bowl and beat with an electric mixer for between 1 and 2 minutes, or until the batter is smooth and even.

Divide the batter between the wells of a 12-well muffin tin lined with silicone or paper cases. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and golden brown on top. They are done when a toothpick inserted into the centre emerges cleanly.

When done, set aside on a wire rack to cool completely.

For the icing, combine the butter and pomegranate juice in a large mixing bowl then use an electric mixer at low speed to gradually beat in the icing sugar. Continue whisking until you have a smooth, thick, icing. If it becomes too firm add a little hot water to thin it down (you want an icing with a dropping consistency).

When the icing is ready, spoon into a piping bag fitted with a large, star-shaped, nozzle. Use this to pipe a large rosette of the icing on each cake. For best results, hold the nozzle just a few centimetres away from the cake and let the icing spread out towards the sides as you apply pressure.

When done, decorate with assorted sugar hearts just before serving.

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