Holiday Decadence: Pomegranate White Chocolate Cupcakes

During the holidays, calories don’t exist. The holidays are for food, family and presents and I really enjoy buying and making for people. Especially since finals are over and winter break has officially started, baking seems like the ideal way to pass the time. I know I have been neglecting Collegiate Creative lately, but blame school and me missing home! Making these really easy and decadent cupcakes helped me pass the time until I got to leave for home and they turned out so deliciously!

Don’t forget! Tomorrow ends Collegiate Creative’s very first contest! Win Blake Mycoskie’s “Start Something that Matters”. Details can be found here!

Pomegranate White Chocolate Cupcakes

  • 1 pkg  Classic White Cake Mix
  • 1 (3.4 oz) pkg vanilla instant pudding and pie filling
  • 4 large egg whites
  • 1 cup water
  • 1/2 cup vegetable oil
  • 5 oz finely chopped white chocolate
  • 1/2 pomegranate, de-seeded
  1. Preheat oven to 350ºF. Line a cupcake pan with paper liners (Target has some really super cute ones now!)
  2. Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate and then gently fold in seeds (they are called arils). *Tips for de-seeding the pomegranate- chop the pomegranate into fourths and gently push the seeds out of the fruit and into a bowl.
  3. Pour batter into the cups and bake for 30 minutes. The cupcakes are ready when you press the tops and they bounce back 🙂
  4. Frost with any type of frosting! I made a pomegranate buttercream but I could not tell you the recipe, it was just a bunch of butter, powdered sugar and pomegranate juice 🙂

Tags: , , , , , , , ,

Categories: Food, Holidays

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid.

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