Ruby Pomegranate Velvet Hearts

 

Ingredients

For the Pomegranate Velvet Hearts:

* 1 1/2 cups all-purpose flour

* 1 tsp baking powder

* 1/4 tsp salt

* 1/2 cup unsalted butter, softened

* 3/4 cup granulated sugar

* 2 large eggs

* 1 tsp vanilla extract

* 1/2 cup pomegranate juice

* 1/4 cup whole milk

For the Cream Filling:

* 4 oz cream cheese, softened

* 1/4 cup heavy cream

* 2 tbsp powdered sugar

* 1 tsp vanilla extract

For the Velvet Glaze:

* 2 cups white chocolate, melted

* 3 tbsp sweetened condensed milk

* 1 tbsp light corn syrup

* 2 drops ruby red gel food coloring

* 1 tsp edible shimmer dust

For Garnish:

* Pomegranate seeds

* Dried rose petals

* Red sugar crystals

Directions

1. Preheat oven to 350°F (175°C). Grease heart-shaped

silicone molds or mini cake pans.

2. Whisk flour, baking powder, and salt in a bowl.

3. Beat butter and sugar until fluffy. Add eggs one at a

time, then mix in vanilla extract.

4. Alternate dry ingredients with pomegranate juice and

milk until the batter is smooth.

5. Fill molds halfway with batter.

6. Beat cream cheese, heavy cream, powdered sugar, and

vanilla extract until creamy.

7. Spoon a small amount of cream filling into the center

of each mold and cover with remaining batter.

8. Bake for 18–22 minutes until lightly golden. Cool

completely.

9. Stir melted white chocolate with condensed milk, corn

syrup, ruby food coloring, and shimmer dust until glossy.

10. Pour velvet glaze over cooled heart cakes until fully

coated.

11. Finish with pomegranate seeds, dried rose petals, and

red sugar crystals before serving.