Pomegranate Mojito Cupcakes

"It did a happy dance in my mouth!" said my mother-in-law after tasting my pomegranate mojito cupcakes. I couldn't have said it better myself. But what kind of dance? I'd say a Lindy Hop. The sweetness of PAMA Pomegranate Liqueur combined with the tangy sourness of mint*, rum, and lime reminds me of a high energy couple bouncing around the dance floor, occasionally doing flips and throws to the thrill of the crowd (perhaps I have an overactive imagination).

Cooking With PAMA

I made these pomegranate mojito cupcakes as an entry into the Cooking with PAMA Contest. If I win When I win, I get to go to the Food and Wine Classic in Aspen! I wanted to wait until I had a cupcake that I really thought could win before entering - this pomegranate mojito cupcake is it!
Update: I didn't win.  But, it was sure fun trying!

BTW - Isn't the PAMA bottle gorgeous! Jonathan couldn't resist taking its photo.

Pomegranate Mojito Cupcake Recipe

Makes 12 cupcakes

For the pomegranate mojito syrup

• 1/2 C light rum
• 1/2 C PAMA
• 1/4 C freshly squeezed lime juice
• 2/3 oz fresh mint leaves
• 1/2 C sugar

For the cupcakes

• 2/3 C sugar
• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 T lime zest
• 1 T finely chopped mint leaves
  
• 3/4 C unsalted butter, room temperature
• 2 eggs
• 2/3 C sour cream
  
• 2 T freshly squeezed lime juice
  

1. Bring all syrup ingredients to a boil in a heavy-bottomed pot.
2. Reduce heat and simmer for fifteen minutes until you have about 1/2 cup of syrup.
3. Strain mint leaves and set syrup aside.
4. Whisk flour, baking powder, baking soda, lime zest, and mint in a bowl.
5. Beat butter and sugar in a large bowl for 1 minute, until light and fluffy.
6. Beat eggs, sour cream, and lime juice into the butter/sugar mixture until blended.
7. Alternately fold in flour mixture and syrup.
   
8. Fill cupcake liners 3/4 full.
   
9. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

PAMA Frosting

• 1/4 C unsalted butter, melted
• 1 T sour cream
  
• 3 T freshly squeezed lime juice
• 1 T PAMA
• 2 C powdered sugar, sifted
• 1 pomegranate (optional)
  

1. Mix all ingredients in a medium-sized bowl until smooth.
2. Spread on cupcakes.
3. Optionally, garnish with pomegranate seeds.
   

*I know that I said I would never make a cupcake with mint, but mint is growing on me and I really should never say never.