Pomegranate Jam Filled Cupcakes With Pomegrante Chantilly
Ingredients for Cupcake Batter:
3/4 cup water
1/2 cup oil
Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1/4 cup granulated sugar
Ingredients for Pomegranate Chantilly:
1/2 cup pomegranate juice
1 pint heavy whipping cream
1/4 cup confectioners' sugar
Line cupcake tin with paper liners. Preheat the oven to 350 degrees.
Directions for pomegranate jam:
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.
Directions for Pomegranate Chantilly: