1cuppomegranate seeds,plus more for decorating (see note)
1/2cupchopped pistachios,plus more for decorating
Pomegranate Pistachio Cupcakes
Preheat oven to 350F and line cupcake tins,
In a small bowl, whisk together flour, baking powder and salt.
Take one tablespoon of the flour mixture and gently mix it into the pomegranates
In the bowl of an electric mixer, whip egg whites to soft peaks.
Set aside egg whites and clean your mixer bowl (or if you have two bowls, that's helpful)
With a paddle attachment, whip butter until pale and creamy, about 3-4 minutes.
Add in sugar and lime zest and beat until light and fluffy.
Mix in egg yolks.
Pop open your ginger beer, measure a half cup and then combine it with the lime juice and extracts.
Add dry ingredients and ginger beer mixture in three intervals, beginning and ending with the flour. (Be careful to not over mix! Just mix until each addition is MOSTLY incorporated!)
Now pull off the bowl and gently fold the egg whites into the batter with a spatula.
Hand mix in pistachios in about four or five strokes and then add pomegranates and ever so gently fold them into the batter.
Fill cupcake liners about 2/3 full, or about two heaping tablespoons of batter.
Bake for 15-25 minutes, or until golden and a toothpick comes out clean.
Greek Yogurt Buttercream
In the bowl of an electric mixer, whip butter with a paddle attachment until light and fluffy.
Add powdered sugar and mix until thoroughly combined.
Slowly add in yogurt one tablespoon at a time, mixing on medium high between each addition.
Once all the yogurt has been added, slowly drizzle in the vanilla extract while mixing on low speed.
Turn up the mixer to high and beat until the buttercream is very fluffy. (If it looks broken, don't fret...this frosting tends to look separated but it holds together and pipes nicely).
To make strained yogurt: line a fine mesh sieve with a paper towel and place it over a small bowl. Place about 1 cup of vanilla greek yogurt in the sieve. Cover with a ziplock bag or plastic wrap and place in the refrigerator for at least 8 hours or up to 24. Discard the liquids and use 1/2 cup of the strained yogurt in the buttercream recipe.
Make sure to have all of your cake ingredients (EXCEPT GINGER BEER) measured out in advance (and at room temperature) before starting to mix your cake.
I had the most success with freshly picked pomegranate seeds. When I bought the prepared pomegranate arils, I found them to be too juicy because some had already popped.