Mango Jalapeño Cupcake Stacks Recipes

MANGO-JALAPEñO CUPCAKE STACKS

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.

CRAB AVOCADO MANGO STACK

Steps:

• Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
• Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
• (use half of the ingredients in each mold).
• Gently push down the avocado slices into the bottom of the mold.
• Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
• Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
• Carefully slide the mold off of the stack and chill until ready to serve.
• Serve cold.