Monday, August 25, 2008
Chipotle Peaches and Mint Jalapeno Cream Cupcakes
I have always wanted to participate in Cupcake Hero (because they have the coolest logo in town) but somehow keep missing the deadline. So I decided to get in on the game with the jalapeno challenge. Apparently because I love lost causes?
These were actually quite tasty though I would say the candied jalapeno is not baby friendly. (Still had a kick.) A moment after this picture I grabbed the jalapeno out of that adorable hand.
Chipotle Peach Sponge Cupcake
based on the plain cupcake recipe at Cookie Madness
1/2 cup all purpose flour
1/4 cup sugar
2 T brown sugar
1/8 teaspoon salt
2 tablespoons melted butter (slightly cooled)
1/2 t ginger powder
1/4 t chipotle powder
1/4 cup buttermilk
1/8 teaspoon baking soda
1/4 teaspoon baking powder
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract
1/4 cup peach puree
Mix the wet into the dry. Set aside.
In a blender, beat 2 egg whites until soft peaks
Fold the egg whites into the batter. Be careful not to deflate the batter.
Fill greased mini-cupcake tins until almost full. (Makes 14 mini-cupcakes)
Bake at 375 for 7 minutes. (in a convection oven)
Jalapeno Mint Cream Frosting
In a blender, puree
4-6 leaves mint
1/4 inch piece jalapeno diced
6 T cream cheese
2 T sour cream
3 T sugar
1 pinch salt
Top with Candied Jalapeno
Cut 1 jalapeno into cross-sections
Create a simple syrup from 1/2 cup sugar and 1 cup water. Add the jalapenos and boil for a 3 minutes. Remove and cool and repeat with same sugar. It might take 3 dips in the sugar syrup to be candied.