Pomegranate-Grapefruit Cupcakes

(Makes 24 cupcakes)

Cupcakes
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1/2 cup grapefruit pulp/juice (1/2 a grapefruit)
2 teaspoons grapefruit zest
2/3 cup (4 ounces) pomegranate seeds, from 1-1/2 medium sized pomegranates

To make the cupcakes

1. Beat butter on high until soft, about 30 seconds.
   
   
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
   
   
3. Add eggs one at a time, beat for 30 seconds between each.
   
   
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
   
   
5. Measure out milk and grapefruit juice together. Add zest.
   
   
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
   
   
7. Add about one third the milk/juice mixture and beat until combined.
   
   
8. Repeat above, alternating flour and milk and ending with the flour mixture.
   
   
9. Mix in pomegranate seeds.
   
   
10. Scoop into cupcake papers about 1/2 to 2/3 full (but no more than 2/3).
    
    
11. Bake for 22-25 minutes until a cake tester comes out clean.
    

Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

To make the frosting

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
   
   
2. Sift powdered sugar into a bowl or onto parchment.
   
   
3. Beat butter and cheese at medium speed until creamy.
   
   
4. Add half of the sugar and the vanilla. Beat until combined.
   
   
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
   

Pomegranate Jellies
1-1/2 cup (12 ounces) pomegranate seeds, from 3-1/2 medium sized pomegranates
1/2 cup water
1-1/2 cups sugar
1 tablespoon unsalted butter
1 (3-oz) packages Certo liquid pectin (not powdered)

To make the jellies

1. Bring pomegranate seeds, water, sugar, and butter to a boil over moderately high heat, stirring occasionally.
   
   
2. Reduce heat to low and simmer, covered, stirring occasionally, about 10 minutes.
   
   
3. Transfer about half the mixture into a blender and carefully blend for 2 minutes. Transfer to a bowl then blend remaining.
   
   
4. Force the blended mixture through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon. Throw away the solids.
   
   
5. Put an empty plate in freezer to chill.
   
   
6. Bring mixture to a boil over high heat and add pectin. Reduce heat to low and cook, stirring frequently, until it starts to thicken, about 45 minutes. To test, remove from heat, then drop a teaspoonful on the chilled plate and chill in the freezer for 1 minute. Tilt plate the plate. The mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat the test every 5 minutes.
   
   
7. Remove from the heat and immediately pour mixture into a pan lined with plastic wrap. Gently tap the pan to eliminate any air bubbles.
   
   
8. Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
   
   
9. Remove from the pan and cut into desired shapes. Toss shapes in granulated sugar.