Pomegranate Lemonade Cupcake

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup canola oil 
• 1.5 cups flour mix gluten-free
• 1 cup granulated sugar 
• 0.3 cup juice of lemon 
• 0.5 cup juice of lemon 
• 0.5 teaspoon lemon zest 
• 2 tablespoons lemon zest 
• 2 teaspoons lemon zest 
• 1 tablespoon pomegranate powder 
• 4 ounces nondairy margarine 
• 8 ounces nondairy margarine 
• 2 tablespoons pomegranate concentrate 
• 0.3 cup pomegranate juice 
• 4 cups powdered sugar 
• 8 cups powdered sugar 
• 0.5 teaspoon sea salt 
• 0.3 cup soy milk 
• 0.5 cup soy milk 
• 12 servings sanding sugar for garnish
• 1 tablespoon vanilla extract 
• 0.5 teaspoon xanthan gum 

Equipment

• bowl
• oven
• whisk
• hand mixer
• muffin liners
• muffin tray
• pastry bag

Directions

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
2. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated.
3. Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth.
4. Fill the cupcake liners three-quarters-full with batter.
5. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
6. To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting.
7. Garnish with sanding sugar.
8. Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip.
9. Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.