JALAPENO POPPER CORN CUPCAKES
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO SHRIMP POPPER CUPCAKES
Provided by Food Network
Categories appetizer
Time 2h
Yield 24 mini cupcakes
Number Of Ingredients 25
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl. In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Fold in the grated Cheddar. Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers). No need to spray the pans.
- Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop. Bake until a toothpick comes out clean, about 9 minutes. Remove the cupcakes from the pans when cool to the touch.
- Heat the jalapeno jelly in small pot until melted. Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers. Set aside until assembly.
- For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth. Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste. Mix until thoroughly incorporated. Taste and adjust the seasoning. (No need to add salt! Shrimp paste is salty enough.) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly.
- For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat. With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan. Heat until they bubble and are golden yellow around the edges. Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish.
- For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat. Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes. Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips. Place in a medium pot and cover with 4 cups cold water. Heat on high until the water comes to a boil. Allow to boil until the peppers are vibrant green, about 3 minutes. Using a slotted spoon, transfer to the sugar syrup. Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes. Remove from the syrup. Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar. Allow to dry in the sugar until hard. Set aside for assembly.
- For the shrimp: Thaw, rinse, drain and pat the shrimp dry. Heat a large nonstick saute pan sprayed lightly with oil spray. Add the jalapeno jelly and heat until liquid. Add the shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or they will melt the savory cream cheese mousse. Reserve for assembly.
- To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse. Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno. Serve on a small clear plastic plate.
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
JALAPENO POPPER CUPS
Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!
Provided by Jessina
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet.
- Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 81.4 calories, Carbohydrate 3 g, Cholesterol 16.6 mg, Fat 6.2 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 153 mg, Sugar 0.1 g
15 AMAZING BACON JALAPEñO PEACH CUPCAKES
Experience the peculiar, yet surprisingly delicious blend of flavors in this list of 15 cupcake recipes that incorporate bacon, jalapeños and peaches.
Provided by Jess Smith
Categories Dessert
Number Of Ingredients 15
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
Nutrition Facts :
APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING
Steps:
- Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
- In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
- Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
- To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
- In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
- Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
- Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.
MANGO-JALAPEñO CUPCAKE STACKS
Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
- Divide batter evenly among muffin cups, filling each about one-third full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 47 g, TransFat 1 1/2 g
SPICY CHOCOLATE JALAPENO CAKE
Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)
Provided by kolibri
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease two 9 inch round baking pan.
- Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
- Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
- For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.
Nutrition Facts : Calories 741.1, Fat 38.1, SaturatedFat 19.4, Cholesterol 129, Sodium 629.8, Carbohydrate 95.9, Fiber 3.9, Sugar 70.5, Protein 9.6
JALAPENO POPPER CUPCAKES
Make and share this Jalapeno Popper Cupcakes recipe from Food.com.
Provided by buiscutmaker
Categories Peppers
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Bake or fry your bacon to a little less than done. Crumble in large pieces and set aside.
- Preheat over to 325 degrees.
- Cut Jalapenos in half, remove seeds and ribs with a small spoon. Then cut them into small pieces.
- In a large bow, combine cream cheese, cheddar cheese, and chopped jalapenos. mix them well. I have to use my hands sometimes, as this is some thick.
- Spray 2 large cupcake baking pans with oil.
- place two won tons wraps in each cupcake holder opposite of each other so you have 8 corners facing you.
- Fill each won ton and distribute evenly, about half full. Then add bacon to the top of each one.
- Bake at 325 for about 20 minutes or until they are golden brown. You can cook half the time with al foil on top as to not burn the tips of the won tons.
- ENJOY!
Nutrition Facts : Calories 139.3, Fat 9.5, SaturatedFat 5.1, Cholesterol 28.9, Sodium 193.7, Carbohydrate 9.5, Fiber 0.5, Sugar 0.9, Protein 4.1
JALAPENO CUPCAKES
These are the best appetizers. My co-worker came up with this idea, and I adapted this recipe using my standby recipes. The cornbread is your basic mexican cornbread. The guacamole is AMAZING on these or just by itself.. These are great for any party or on the size of chili. I like making them in the mini muffins, they are bite size poppers. Enjoy.
Provided by Missy Wimpelberg @MWimpelberg
Categories Other Appetizers
Number Of Ingredients 22
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into mini muffin pan. Bake at 400 degrees F for 15-18 minutes or until golden brown.
- Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic,tomato, Serrano chilies and salt and stir to combine.
- Once mini muffins are cooled, you will ice them with the guacamole, then top with a slice of jalapeno. Serve immediately.
- ***Note, if you are making these ahead of time so your guacamole does not turn on you, add some lemon juice. Normally, I assemble right before being served.
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