Happy three-day weekend! Weekends mean:
I wake up at 7:30 even though I don’t set my alarm (why does this happen? I mean really, come on)
So many cups of coffee in the morning (I don’t want to admit the number)
A trip to Friendly Package for a four/six pack. Oooh I saw this delicious big boy bottle yesterday at the store – “La Terroir” from New Belgium’s Lips of Faith series, but I’m saving it to split with someone.
Baking. So much baking. Including this super easy vanilla cupcake with tangy pomegranate frosting. Oh yeah, pomegranate. POM YUM.
But before I list out the recipe…
The lowdown on the brew: Celis White is a lean & plain/nice & white witbier from the Michigan Brewing Company. Can’t really taste any surprise accents or spices. But that can be good! In this case, its clearness is an advantage when pairing it with the pomegranate cupcake. Plus, at 3.9% this is amaaaazingly one of the few beers that I would be able to enjoy more than a few of. You really have no idea how happy I am to have found this. Normally when I go “out” for a beer, I prefer to have something packed with taste and flavor, but a lot flavor usually comes with an increasing ABV. And well since I’m stupidly lightweight that presents a conundrum.
And with the cupcake? A wonderful clean & clear taste to go with the tangy pomegranate frosting. I didn’t even need a glass of milk with the cupcake since I had the Celis. Go for it!
White Cake (adapted from Better Homes & Gardens)
4 egg whites (left to stand at room temp for 30 minutes)
2 C all-purpose flour
1 t baking powder
1/2 t baking soda
1/8 t salt
1/2 C butter (at room temp for 30 minutes as well)
1 3/4 C sugar
1 1/2 t vanilla
1 1/3 buttermilk
1. In a medium bowl, mix flour, baking powder, baking soda, and salt.
2. In a mixing bowl, beat butter until soft and smooth.
3. Add sugar and vanilla, and beat until combined well. Add egg whites one at a time, beating well after each one.
4. Add flour and buttermilk mixture alternately (1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour), and beat on low after each just until flour is incorporated.
5. Tada! Put batter in cupcake tins until about 1/2 full. Bake for 17 minutes @ 350 F.
6 T crisco
1 lb confectioners sugar
1 t vanilla extract
about 1/4 C pomegranate juice
1. Cut the crisco into the full pound of confectioners sugar using a mixer until crumbly.
2. Add vanilla extract and 1/4 C pomegranate juice a little bit at the time while mixing.
3. Keep adding more juice and confectioners sugar alternately until you have the desired consistency. *Always end the frosting with at least a spoonful of confectioners sugar. Don’t know why this happens, but if you don’t then it tends to be more soupy than necessary.