POM Pink Velvet Cupcakes

On June First
some many years past
I bared my babed self into the world.
It’s the same day
Marilyn Monroe
was born.
Why, daaahling, of course not.
Like gemini, we both:
Look good in pink.
(She on the runway.
Me in the supermarket aisle.)
Tote beauty mark on the cheek.
(Of course, mine was removed.
Being a hypochondriac,
I feared it might be melanoma.
Cest la vie, Style.)
Are hounded daily for our autographs.
(Seriously. My kids teachers ask
for my signature on their homework every.night.)
And, being nearly twins,
I think I’m at liberty to say
If Ms.M had tasted these cupcakes,
she would have adored them
as I do.
So will you.
POM Pink Velvet Cupcakes
Adding a half stick of butter isn’t so hot for your hips, but a sexy splash of POM juice will amp up the heart health factor for this sweet treat by adding beneficial antioxidants. These cupcakes melt in your mouth this their rich chocolate flavor and fruited frosting. Just enough to turn a regular old cupcake from Norma Jean to the indelible Ms. Monroe. Va va voom.
1 c. bittersweet chocolate chips
2 eggs
1 c. sugar
1/2 stick butter
1/2 t. salt
2 t. baking powder
3/4 c. POM 100% pomegranate juice
2 c. flour
1/3 c. cocoa powder
In a microwave, melt chocolate chips for 30 seconds. Stir. Melt & stir until fully melted. Pour into a large bowl, then add eggs, sugar, and butter. Cream until fluffy. Add remaining ingredients. Beat just until incorporated. Spoon into muffin tin prepared with cupcake liners. Bake 325 degrees for 22-25 minutes or until tops spring back when touched with finger. Cool. Frost. Lick your lips.
POM Pink Velvet Frosting
1/2 c. butter
3 T. Goat cheese
3 c. powdered sugar
1/4 c. whipping cream
1/4 c. POM juice
Mix all ingredients together with an electric beater until whippy.
Frost cooled cupcakes. Make love to the camera.
Kiss. Kiss.