Ingredients
2 3/4
cups all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups granulated sugar
5
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk
1
cup pomegranate seeds (from 1 pomegranate)
1
tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
6
tablespoons pomegranate seeds
Fresh mint sprigs, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.
