Gingerbread Cupcakes with Marshmallow Frosting + Pomegranate Caramel

Ingredients:

Gingerbread Cupcakes:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 cup canola/safflower oil
1/4 cup unsalted butter (1/2 stick or 4 tablespoons), melted and slightly cooled
1/2 cup packed light brown sugar
1/2 cup unsulphured molasses
1 large egg, room temperature
1/2 cup lukewarm water

Pomegranate Caramel:

2/3 cup granulated sugar
3 tablespoons water
1/3 cup 100% pomegranate juice
1 tablespoon unsalted butter
1 teaspoon lemon juice
pinch of salt

Marshmallow Frosting:

4 large egg whites (4 ounces)
1 cup granulated sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract

Directions: