Jalapeno Cupcakes!
1/2 cup Unsalted butter, room temp
1 and 1/4 cup Sugar
2 Eggs (large), room temp
1 cup All-purpose flour
1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Sea salt (fine)
1/2 cup Unsweetened dark chocolate cocoa powder
1/2 cup Whole milk
1 tsp. Pure vanilla extract
Pre-heat the oven to 375. Line standard muffin tins with cupcake liners. In a mixer with paddle, cream together butter and sugar until light and fluffy. Scrape down sides of the bowl. Add eggs one at a time scraping down sides of bowl after each incorporation. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Add flour mixture alternately with milk in three batches. Add vanilla and mix until incorporated. Divide batter evenly into cupcake liners (about 3/4 full). Bake until done (or a toothpick comes out clean).
Cool completely. Fill cupcakes with jalapeno jelly (create a hole with a piping tip... then use the tip with a piping bag full of jalapeno jelly to fill).
Lime Frosting:
1/2 cup Unsalted butter, room temp
8oz package Cream cheese, room temp
3 and 1/2 cup Powdered sugar
1 Lime, juiced
In a mixer with paddle, beat together butter and cream cheese. Add lime juice (and zest if you prefer). Add the powdered sugar slowly until frosting is light and creamy (no lumps! makes for grumps).
They sound awesome! How do you make the Jalapeno jelly?
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