This Is the Best Way to Cut a Pomegranate

Plus, a secret hack for cupcakes!

New Way to Cut & De-Seed a Pomegranate

Pomegranate seeds are delicious, but buying the fruits whole and de-seeding them can be intimidating for some. On the other hand, many folks don't want to spend the extra money to buy the prepackaged seeds in the refrigerator section. The Kitchen crew has a whole new way to cut and de-seed pomegranates, which has also been trending on social media. We tested out the method, and we approve!

First, use a paring knife or a chef's knife to slice off the top of the pomegranate (the end that looks like a crown). Slice enough off to reveal the 6 sections of seeds beneath, that are separated by 5 walls of white pith. Next, stand the fruit up with the cut side on top and make a shallow cut to score the skin down the side of the fruit, lining it up along the white pith line. Be careful not to slice completely through to the center of the fruit. Continue this all around all 6 sections (making 5 cuts in all). Use your thumbs to pull apart the sections, which will reveal the seeds. Now you can enjoy! You may see little white pieces of pith on top of some sections of seeds. Just pull those off to discover more seeds.

Another benefit to this trick is that you cut into the pith rather than the seeds, which prevents splatter. No more pomegranate juice stains!

Two-Ingredient Cupcakes

Katie's Aunt Patty showed her a trick to make deliciously moist cupcakes with just two ingredients, and now she's sharing it with you! Aunt Patty's secret recipe for delicious spice cupcakes is so easy, requiring just one 15-ounce can of pumpkin puree and one 15.25-ounce box (the standard size) of spice cake mix. The pumpkin replaces the eggs and oil that are typically added, and lends moisture, not to mention delicious pumpkin flavor. To make these little cakes, just dump and mix with a hand or stand mixer, scoop into lined cupcake tins, and bake according to the box's instructions.

Katie topped Aunt Patty's cupcakes with a two-ingredient icing of her own. It's so simple, just 1 cup of whipped cream cheese plus 2 cups of powdered sugar. Beat them together with a hand mixer until smooth. Once the cupcakes are cooled, spread the icing on the cupcakes with an offset spatula.

These two-ingredient tricks are perfect to keep in your back pocket the next time guests stop by or a there's a last minute bake sale!

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