Flower Garden Cupcakes

    These pomegranate-flavored cupcakes will steal the show at any get together. Bonus: They're ridiculously simple to make.
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    Flower Garden Cupcakes

    Recipe by Rochelle Palermo

    Start to Finish: 45 minutes

    Servings: Makes 12 cupcakes

    Ingredients

    • 3/4 cup canola oil

    • 3/4 cup plain whole-milk yogurt

    • 3/4 cup sugar

    • 1 large egg

    • 1 1/2 tsp. pure vanilla extract

    • 1/2 tsp. salt

    • 1 1/4 cups cake flour

    • 3/4 tsp. baking powder

    • 1/2 tsp. baking soda

    • 1 1/2 cups confectioners’ sugar

    • 2 tbsp. pomegranate juice

    • Edible flowers, for garnish

    Preparation

    In bowl, beat first 6 ingredients. In another bowl, whisk flour, baking powder, and baking soda; mix into wet ingredients. Line 12-cup muffin pan with paper liners. Divide batter among cups. Bake at 350° until toothpick inserted into centers comes out clean, about 17 minutes. Let cool completely. In small bowl, whisk confectioners’ sugar and juice; glaze cupcakes. Garnish with flowers.