Jalapeno Popper Corn Cupcakes Recipes

JALAPENO CORN CUFFINS (CUPCAKE-MUFFINS)

Steps:

• Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups.
• Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix until just blended. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until lightly browned. Cool completely.
• Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like. Fold in the chives. Frost the muffins and garnish with the chopped peppers.

CORNBREAD JALAPENO POPPERS

Steps:

• Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
• In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
• Fill each Jalapeno half with some batter! Careful, don't over fill them!
• Sprinkle them all with the remaining 1/2 cup of Cheddar.
• Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
• Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.

JALAPENO CUPCAKES

Steps:

• 1. 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.
• 2. 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.
• 3. Once mini muffins are cooled, you will ice them with the guacamole, then top with a slice of jalapeno. Serve immediately.
• 4. ***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.

JALAPENO POPPER CUPCAKES

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!