2 cups all-purpose flour or ground soft white wheat berries
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup Greek yogurt (low or full fat)
1/2 cup olive oil
2/3 cup sugar or palm/maple sugar
2 limes, zested and juiced
Pomegranate Buttercream or Pomegranate Honey Syrup (recipes below)
Preheat the oven to 350º F. In a medium bowl combine the flour, baking powder, and salt. In a large bowl, mix together the Greek yogurt, olive oil, sugar, the zest from one lime, and 1/4 cup of lime juice. Add in the eggs one at a time, mixing thoroughly after each addition.
Sift the flour mixture into the yogurt bowl. Stir until the flour is just combined. Scoop the batter into 14 cupcake liners to fill 2/3 full. Bake for 22-24 minutes or until tops spring back. Remove from oven and cool completely before topping with buttercream, syrup, or simply dusting with powdered sugar.
Pomegranate Buttercream Frosting
1/4 cup pomegranate juice
2 sticks unsalted butter, softened
2 1/2 – 3 cups confectioners’ sugar
1 teaspoon vanilla extract
In a small saucepan, reduce the pomegranate juice by half over medium heat. Set aside to cool.
Mix together the butter and 2 1/2 cups of the confectioners’ sugar. Beat until creamy. Stir in the vanilla. Slowly add the reduced pomegranate juice. Add more sugar if necessary to achieve the desired consistency.
Pomegranate Honey Syrup
1 cup pomegranate juice
1/4 cup light-flavored raw honey
In a medium saucepan combine the pomegranate juice and the honey. Heat over medium heat until the mixture boils, stirring occasionally. Continue to cook until the liquid has been reduced by half. Allow to cool slightly. Mixture will thicken as it cools.
Makes 14 Pomegranate and Lime Olive Oil Yogurt Cupcakes.