Chipotle Peaches And Mint Jalapeno Cream Cupcake
From choclytcandy 13 years agoIngredients
- Chipotle peach Sponge Cupcake shopping list
- based on the plain cupcake recipe at cookie Madness shopping list
- Mix: shopping list
- 1/2 cup all purpose flour shopping list
- 1/4 cup sugar shopping list
- 2 T brown sugar shopping list
- 1/8 teaspoon salt shopping list
- 2 tablespoons melted butter (slightly cooled) shopping list
- 1/2 t ginger powder shopping list
- 1/4 t chipotle powder shopping list
- Mix: shopping list
- 1/4 cup buttermilk shopping list
- 1/8 teaspoon baking soda shopping list
- 1/4 teaspoon baking powder shopping list
- Yolk of 1 egg, room temperature shopping list
- ½ teaspoon of vanilla extract shopping list
- 1/4 cup peach puree shopping list
- jalapeno mint Cream frosting shopping list
- In a blender, puree shopping list
- 4-6 leaves mint shopping list
- 1/4 inch piece jalapeno diced shopping list
- Add: shopping list
- 6 T cream cheese shopping list
- 2 T sour cream shopping list
- 3 T sugar shopping list
- 1 pinch salt shopping list
- Top with candied jalapeno shopping list
How to make it
- 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
- 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.
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