1 cup all-purpose flour
1 1/2 tsp baking powder
2 large eggs
3/4 cups reduced fat buttermilk
1 oz PAMA pomegranate liqueur
1 tsp vanilla extract
1/3 cup sugar
4 tbsp (1/2 stick) butter, melted and cooled to room temperature
Sift together the flour and baking powder, set aside. In a large bowl, beat the eggs well with a whisk. Whisk in the buttermilk, vanilla, sugar, and butter. Add the flour mixture to the egg mixture and whisk until combined and smooth.
Fill lightly greased muffin cups 2/3 full. Bake in a 425 degree oven for 9 minutes. Check cakes by inserting a knife tip between the rim of the cake and the muffin cup and pulling gently to expose side of cake. If it appears evenly browned, the cakes will hold together when inverted if ready. If not, bake for another minute and check again. (I still had to run my knife carefully around the edges to release each cake.) Cool to room temperature.
Pomegranate and Lime Icing
1 1/4 cups powdered sugar
2-3 tsp PAMA pomegranate liqueur
1-2 tbsp reduced fat buttermilk
1 tsp lime zest
Poke holes in the top of each cake with a toothpick. Spread icing over each cake.
Top each darling little cake with POM pomegranate arils and lime zest.
