A few weeks ago, the fabulous people at POM Wonderful sent me a free sample of their pomegranate juice! Yay! Have you guys ever tried this stuff? It’s delicious and the health benefits from it are amazing.
Here are a few outcomes of numerous studies done by POM Wonderful where patients drank 8oz of POM Wonderful Pomegranate Juice daily:
- In 13 healthy male volunteers who drank POM Wonderful 100% Pomegranate Juice for 2 weeks, the amount of LDL cholesterol oxidation decreased by 20% and antioxidant activity in the blood increased by 9%. Read the study.
- • In a clinical study involving 46 men with rising PSA after prostate cancer treatment (surgery or radiation) who consumed 8 ounces of POM Wonderful 100% Pomegranate Juice daily over two years, PSA doubling time increased from 15 to 54 months (p <0.001).5 A longer term (6-year) continued evaluation of active sub-group patients showed a further increase in PSA doubling time to 88 months. Read the study.
* PSA doubling time is an indicator of prostate cancer progression.
Pretty awesome, right? Major health benefits from such a little bottle. Anyways, beside just drinking this juice, I wanted to make something with it. After searching the POM website, I found a chocolate cupcake recipe! Chocolate cupcakes made with pomegranate juice?? I was intrigued and decided to make it. The chocolate cupcakes were delicious and had just a hint of pomegranate flavor in them…and of course, they were 100% healthy because of this juice and had zero calories in them (I can’t dream can’t I?).
Along with the cupcakes, I also found a recipe for cream cheese frosting on the POM website, but I had some issues with it. It calls for 1 1/2 cups of juice. That seems like an awful lot for frosting, doesn’t it? I’ve made many frostings in my day, but never one with so much liquid. In fact, I only added 1/4 cup of juice because it made the frosting so runny. There was no way that my frosting was going to turn out like this picture.
Has anyone else tried to make this recipe before? What did I do wrong? Anyway, it turned out to be more of an icing, so I just dunked the cupcakes in them and viola! Deliciousness. Thank you POM Wonderful for sending me some juice. I already feel healthier! :)
- 1 cup POM Wonderful 100% Pomegranate Juice
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup water, heated to boiling
- 3/4 cup vegetable oil
- 2 tablespoons vinegar (not wine vinegar)
- 1 tablespoon vanilla
- Preheat oven to 350F with rack in the center, place a paper baking cup in each of 24 regular sized muffin cups.
- Whisk together the dry ingredients to combine well, in a large measuring cup.
- Combine pomegranate juice and boiling water. Add oil, vinegar and vanilla to the pomegranate juice mixture.
- Add to the flour mixture all at once and whisk to combine (batter will be lumpy).
- Divide the batter evenly among the muffin cups (about half full), bake 25 minutes or until toothpick inserted in the middle comes out clean and free of crumbs, let cool.
- 1-1/2 cups POM Wonderful 100% Pomegranate Juice
- 4 oz. soft unsalted butter
- 8 oz. cream cheese, at room temperature
- 14 oz. powdered sugar
- Place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes,
- Turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice, mix until the sugar is fully combined.
- Remove icing from the mixer and place into a piping bag with a round or star tip.
- OR just dunk your cupcake into the runny icing! :)