Spiced Black Pepper Cupcakes Recipes

BLOODY MARY CUPCAKES, CAYENNE PEPPER BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners.
• Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour. Mix until just combined. Scrape down the sides and mix for 30 seconds.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes.
• In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes.
• Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration.
• Sift the powdered sugar into a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes.

BLACK PEPPER COOKIES

Steps:

• Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
• Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.

SPICY BLACK BEAN CAKES

Steps:

• To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
• Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
• In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
• Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS

Steps:

• In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
• Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
• Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.