Name: Flower Garden Cupcakes
Total time: 45 min
Yield: Makes 12 cupcakes
Ingredients: ¾ cup canola oil; ¾ cup plain whole-milk yogurt; ¾ cup sugar; 1 large egg; 1 ½ tsp. pure vanilla extract; ½ tsp. salt; 1 ¼ cups cake flour; ¾ tsp. baking powder; ½ tsp. baking soda; 1 ½ cups confectioners’ sugar; 2 tbsp. pomegranate juice; Edible flowers, for garnish

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.

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