Jalapeno Shrimp Popper Cupcakes
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 cup
Yellow Cornmeal6 cups
Sugar2 tbsps
Baking Powder2 cups
Buttermilk340 g
Cream Cheese (cold)2 tbsps
Tomato Paste1 tbsp
Shrimp Paste3 tbsps
Jalapeno JellyDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl
3
In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter
4
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved
5
Don't over mix! Fold in the grated Cheddar
6
Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers)
7
No need to spray the pans
8
Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop
9
Bake until a toothpick comes out clean, about 9 minutes
10
Remove the cupcakes from the pans when cool to the touch
11
Heat the jalapeno jelly in small pot until melted
12
Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers
13
Set aside until assembly
14
For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth
15
Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste
16
Mix until thoroughly incorporated
17
Taste and adjust the seasoning
18
(No need to add salt! Shrimp paste is salty enough
19
) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly
20
For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat
21
With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan
22
Heat until they bubble and are golden yellow around the edges
23
Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish
24
For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat
25
Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes
26
Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips
27
Place in a medium pot and cover with 4 cups cold water
28
Heat on high until the water comes to a boil
29
Allow to boil until the peppers are vibrant green, about 3 minutes
30
Using a slotted spoon, transfer to the sugar syrup
31
Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes
32
Remove from the syrup
33
Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar
34
Allow to dry in the sugar until hard
35
Set aside for assembly
36
For the shrimp: Thaw, rinse, drain and pat the shrimp dry
37
Heat a large nonstick saute pan sprayed lightly with oil spray
38
Add the jalapeno jelly and heat until liquid
39
Add the shrimp and toss until warmed through and thoroughly glazed
40
Set aside to cool or they will melt the savory cream cheese mousse
41
Reserve for assembly
42
To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse
43
Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno
44
Serve on a small clear plastic plate