I had this bar of white chocolate I had bought from Tokyo a year back and since I was in India, I could buy a pomegranate and bring it back with me! Things fell in place beautifully and one Saturday evening, these cupcakes were born. I searched a lot for a good white chocolate cupcake recipe and although there were quite a few that came up, I finally nailed one from Epicurious. Although a lot of the reviews said the cupcake sank in the middle, got ruined, etc, I had a nice feeling about it. I used a lower baking temperature and they came out ridiculously well. The coconut milk in the batter was intriguing too, and its my first time baking cupcakes with coconut milk in the batter! The pomegranates gave a nice crunch to the texture and added to the appeal of the otherwise dull-looking cupcakes. One word of caution here. I only had brown sugar in hand so my cupcakes are beige in colour. If you use regular white sugar like you are supposed to, the cupcakes will be white and gorgeous like white chocolate cupcakes are supposed to look. White Chocolate Cupcakes with Pomegranates Makes 20 cupcakes Loosely adapted from Epicurious Ingredients: 8 oz / 240 gm white chocolate 1 3/4 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup regular white sugar 3 egg whites 3/4 cup unsalted butter at room temperature 1 tablespoon vanilla extract 1/2 cup canned unsweetened coconut milk 1/4 cup fresh pomegranate seeds *Optional Mascarpone frosting recipe below.  How to Make White Chocolate Cupcakes:

  1. Preheat oven to 320F / 180 C. Line cupcake pans with liners and set aside.
  2. Melt white chocolate by placing it in a bowl over another bowl of boiling water and stirring frequently, or in a microwave at low heat until just melted and smooth.
  3. Whisk flour, baking powder, and salt in a bowl. Using an electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
  4. Using clean dry beaters, beat egg whites in a bowl until soft peaks form. Be careful not to overbeat. To check done-ness, I lift the whisk and see if a soft peak forms and gently collapses back into the mixture. Gently fold egg white mixture into batter in 3 additions.
  5. Pour batter into the lined cupcake pans until 3/4 filled. Bake in preheated oven for about 25 mins or until the cupcakes don’t stick to a skewer passed through their middle.
  6. Cool completely and frost if desired. I thought the cupcakes were a bit too plain so decided to whip up a very simple frosting with some mascarpone cheese I had in hand. Mascarpone Frosting Recipe Whisk together 6 tbsp mascarpone cheese, 4 tbsp milk, and 14 tbsp icing sugar. Adjust each of the ingredients until the frosting is of pouring consistency yet not too watery. Pour over completely cooled cupcakes and place some pomegranate seeds over the frosting before serving.