crazy cupcakes challenge winner

I want to thank Moogie and Pap and Miss Dot for participating in my little cupcake challenge. I received one sweet and one savory recipe. Both of them look and sound scrumptious!

Moogie and Pap
Pomegranate Jam filled Cupcakes with Pomegranate Chantilly

Ingredients for Cupcake Batter:
1 box white cake mix
1 (3 ounce) package instant vanilla pudding
4 eggs
3/4 cup water
1/2 cup oil

Directions:
1. Line cupcake tin with paper liners. Preheat the oven to 350 degrees.

2. Mix the cake mix, pudding mix, eggs, water and oil together. Blend till smooth. Fill cupcake liners 2/3 full. Bake for 15 to 20 minutes.

Ingredients for Pomegranate Jam:
1 medium Braeburn apple
1 & 1/2 cups POM Wonderful 100% Pomegranate Juice
1/4 cup granulated sugar
12 fresh or frozen cranberries

Directions:
1. Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly toward the end, until the liquid has evaporated and the mixture is reduce to 3/4 cup, about 5 minutes.

2. With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Ingredients for Pomegranate Chantilly:
1/2 cup pomegranate juice
1 pint heavy whipping cream
1/4 cup confectioners' sugar

Directions:
1. Pour pomegranate juice into saucepan, simmer until reduced down to 1/4 cup. Set aside to cool.

2. Cut a small cone shape in each cupcake, remove and then spoon about 1 teaspoon of pomegranate jam into hole. Replace cupcake cone.

3. Pour heavy cream in a large bowl. Whip until soft peaks form. Add confectioners' sugar and cooled pomegranate juice. Whip until you have stiff peaks. Pipe onto cupcakes.

Miss Dot's Cupcake spot
Meatloaf Miniatures

Original recipe submitted to Taste of Home by Joyce Wegmann of Burlington, Iowa

makes 18


Ingredients:

* 1 c. ketchup
* 3-4 T. packed brown sugar
* 1 t. ground mustard
* 2 eggs, beaten
* 4 t. Worcestershire sauce
* 3 c. Crispix cereal, crushed (I subbed seasoned breadcrumbs here)
* 3 t. onion powder
* 1/2 to 1 t. seasoned salt
* 1/2 t. garlic powder
* 1/2 t. pepper
* 3 lbs. ground beef

Directions:

1. In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 c. for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

2. Press meat mixture into 18 muffin cups (about 1/3 c. each). Bake at 375°F for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°F.
3. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
4. TO USE FROZEN MEATLOAVES: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350°F for 30 mins. or until heating through, or cover and microwave on high for 1 minute or until heated through.

Thanks for playing along!

My kids chose the Pomegranate Jam filled Cupcakes with Pomegranate Chantilly. Congratulations Moogie and Pap! Email me your information and I will send off your prizes ASAP!

Happy Weekend to All!