Jalapeno Popper Cupcakes Recipes

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JALAPENO POPPER CORN CUPCAKES



Jalapeno Popper Corn Cupcakes image

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

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
FROSTING:
1/4 cup panko bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers

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 POPPER CUPCAKES



Jalapeno Popper Cupcakes image

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

2 (8 ounce) packages cream cheese, room temp
12 jalapeno peppers, large, with seeds AND ribs removed (unless you LOVE the heat!)
1 cup shredded cheddar cheese
1 (12 ounce) package wonton wrappers
8 slices of thick cut bacon or 12 regular sliced bacon

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 SHRIMP POPPER CUPCAKES



Jalapeno Shrimp Popper Cupcakes image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 24 mini cupcakes

Number Of Ingredients 25

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 cups buttermilk
1/2 cup pickled jalapeno pepper juice
4 tablespoons minced pickled jalapeno peppers
2 tablespoons seeded and minced fresh jalapeno peppers
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup grated extra-sharp Cheddar
24 sheets red colored soy paper, cut to desired width and size
1 jar (at least 6 ounces) jalapeno jelly, favorite brand
12 ounces cream cheese, cold
2 tablespoons tomato paste
1 tablespoon shrimp paste
1 tablespoon hot jalapeno sauce
Freshly ground pepper
Nonstick oil spray
One 6-ounce bag shredded Parmesan
6 cups sugar
3 jalapeno peppers
48 small shrimp, peeled, deveined and precooked
Nonstick oil spray
3 tablespoons jalapeno jelly

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.

JALAPENO POPPER SPREAD



Jalapeno Popper Spread image

Make and share this Jalapeno Popper Spread recipe from Food.com.

Provided by School Chef

Categories     < 15 Mins

Time 13m

Yield 4 cups, 24 serving(s)

Number Of Ingredients 5

16 ounces soft cream cheese
1 cup mayonnaise
1 (4 ounce) can diced green chilies
2 ounces canned jalapeno peppers
1 cup cheddar cheese

Steps:

  • Drain and dice both peppers.
  • Stir together cream cheese and mayannaise in large bowl until smooth.
  • Stir in peppers and cheddar cheese.
  • Spoon in glass casserole.
  • Microwave on high until hot about 3 minutes.

Nutrition Facts : Calories 123.5, Fat 11.3, SaturatedFat 5.1, Cholesterol 28.3, Sodium 255, Carbohydrate 3.5, Fiber 0.1, Sugar 1.5, Protein 2.5

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