Pom-Berry Mini Cupcakes

1/2 Cup Granulated Sugar

3/4 Cup All Purpose Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

Pinch Salt

2 Tablespoons Dried Pomegranate Arils

1/2 Cup Unsweetened Cranberry Juice, or 100% Pomegranate Cranberry Juice

3 Tablespoons Canola Oil

1/2 Teaspoon Apple Cider Vinegar

1/2 Teaspoon Vanilla Extract

1/2 Batch Fluffy Vegan Vanilla Buttercream

Fresh Cranberries and Mint Leaves for Garnish (Optional)

Preheat your oven to 350 degrees, and line about 12 mini cupcake tins with paper liners. Set aside.

In a large bowl, whisk together the sugar, flour, baking powder and soda, spices, and salt until well distributed. Add in the dried pomegranate arils, and toss to coat with the dry goods, to prevent them from sinking to the bottoms of the cupcakes.

Separately, combine the juice, oil, vinegar, and vanilla before pouring the wet mixture into the dry. Stir just until the batter comes together and is mostly smooth; A few lumps are just fine.

Scoop about 2 - 3 teaspoons of batter into each mini cupcake paper, or enough to fill them up about 2/3 of the way to the top of the liner. Bake for 10 - 15 minutes, until a toothpick inserted into the centers comes out clean. Allow the baked cupcakes to rest in the pans for at least 5 - 10 more minutes before transferring them to a wire rack. Let cool completely before frosting and decorating as desired.

Makes About 12 Mini Cupcakes

©Hannah Kaminsky http://www.bittersweetblog.com