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Chipotle Peaches And Mint Jalapeno Cream Cupcake Recipe

Ingredients

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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The Cook

choclytcandy Dallas, Dallas

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