Jalapeno Shrimp Popper Cupcakes Cupcakes
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 cups buttermilk
1/2 cup pickled jalapeno pepper juice
4 tablespoons minced pickled jalapeno peppers
2 tablespoons seeded and minced fresh jalapeno peppers
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup grated extra-sharp Cheddar
24 sheets red colored soy paper, cut to desired width and size
1 jar (at least 6 ounces) jalapeno jelly, favorite brand
Savory Shrimp Tomato Cream Cheese Mousse:
12 ounces cream cheese, cold
2 tablespoons tomato paste
1 tablespoon shrimp paste
1 tablespoon hot jalapeno sauce
Freshly ground pepper
Nonstick oil spray
One 6-ounce bag shredded Parmesan Candied Jalapeno Feathers:
6 cups sugar
3 jalapeno peppers
48 small shrimp, peeled, deveined and precooked Nonstick oil spray
3 tablespoons jalapeno jelly
Directions For the cupcakes: Preheat the oven to 350F. Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl. In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Fold in the grated Cheddar. Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers). No need to spray the pans. Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop. Bake until a toothpick comes out clean, about 9 minutes. Remove the cupcakes from the pans when cool to the touch. Heat the jalapeno jelly in small pot until melted. Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers. Set aside until assembly.
For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth. Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste. Mix until thoroughly incorporated. Taste and adjust the seasoning. (No need to add salt! Shrimp paste is salty enough.) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly.
For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat. With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan. Heat until they bubble and are golden yellow around the edges. Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish.
For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat. Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes. Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips. Place in a medium pot and cover with 4 cups cold water. Heat on high until the water comes to a boil. Allow to boil until the peppers are vibrant green, about 3 minutes. Using a slotted spoon, transfer to the sugar syrup. Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes. Remove from the syrup. Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar. Allow to dry in the sugar until hard. Set aside for assembly.
For the shrimp: Thaw, rinse, drain and pat the shrimp dry. Heat a large nonstick saute pan sprayed lightly with oil spray. Add the jalapeno jelly and heat until liquid. Add the shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or they will melt the savory cream cheese mousse. Reserve for assembly.
To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse. Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno. Serve on a small clear plastic plate.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Matinee Idol Cupcakes
Nonstick oil spray
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 stick butter
1/2 cup vegetable shortening
1 3/4 cups sugar
1 tablespoon pure vanilla extract
1 large egg, at room temperature
3 large egg whites, at room temperature
1 1/2 cups water
Boiled White Chocolate Buttercream:
6 ounces white chocolate, coarsely chopped
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1/3 cups low-fat milk
3 sticks salted butter, at room temperature
1 teaspoon pure vanilla extract
Cream Soda Swiss Meringue:
1 1/3 cups sugar
1/3 cup cream soda
3 tablespoons corn syrup
1/8 teaspoon salt
3 egg whites
1 teaspoon pure vanilla extract
Diva Lady Bird Popcorn:
3 tablespoons oil
1/3 cup popcorn kernels
2 tablespoons butter (or more), optional
Salt, such as grated Himalayan Idol
"The winner is" Envelopes:
1 black edible ink markers 1 sheet red fondant paper (found at cake supply stores)
1 sheet white fondant paper (found at cake supply stores)
Directions For the cupcakes: Preheat the oven to 350F. Line two 2 dozen mini-cupcake pans with paper liners and spray with oil spray. Sift the flours, baking powder, baking soda and salt into a bowl and set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and shortening on medium speed, about 3 minutes. Add the sugar and vanilla and beat on medium until fluffy, 3 minutes. Scrape down the bowl and add the whole egg and egg whites, and beat until incorporated. Turn the mixer to low. Add the flour mixture, alternating with the water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low. Using a small ice cream scoop, fill the prepared pans three-quarters of the way full with batter and bake until baked through, about 9 minutes. Cool the cupcakes completely. Set aside for assembly.
For the buttercream: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool until lukewarm, 5 to 15 minutes. In a medium heavy-bottomed pot, whisk the sugar and flour together. Add the half-and-half and milk and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, and then beat until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
For the meringue: Place the sugar, cream soda, corn syrup, salt and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place the pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in the vanilla.
For the popcorn: Heat the oil in a 3-quart saucepan on medium-high heat. Put 3 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from the heat and count 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and dump the popcorn immediately into a wide bowl. If you are adding butter, you can easily melt the butter in the microwave for 30 seconds. Then, toss the popcorn in the butter and add salt to taste.
For the idol envelopes: With the edible ink marker, print on the white fondant paper the words "the winner is" in 1-inch squares. With scissors, cut out the squares and reserve to the side for assembly. Measure the red fondant with a ruler into 1-inch squares; trace and cut. With the marker, draw a triangle from the top left corner to the center to the top right corner to give the appearance of a fold in an envelope. With a moist paper towel, wet the back of the red square without the marked fold. Then stick the white square to the red square with the writing facing out.
To assemble: Fill each cupcake with the buttercream. Generously frost the top of each cupcake with Swiss meringue. Adorn with freshly popped popcorn and an idol envelope.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.Copyright © 2015, CT Now