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