Today I attempted something new. Raspberry Jalapeno Cream Cheese Cupcakes.
I got the idea from a demo we often do in the deli, cream cheese and jalapeno jelly on a cracker. It is very delicious and our lovely demo lady always sells a lot of it.
I gave it a go with the idea of using the 'black bottom cupcake' technique for the cream cheese and a vanilla cupcake recipe from the blog Baking Bites, with a few alterations.
The cream cheese middle layer seemed to somehow disappear into the cake part and I was left with the jalapeno chunks and a pinkish color, I probably should have upped the cream cheese amount. The cake itself was tasty and all in all it wasn't a disaster...the jalapeno wasn't intensely spicy, just subtle. I then frosted them with a cream cheese raspberry frosting. Here are the recipes if you are feeling adventurous.
Jalapeno Raspberry Cream Cheese Filling
1 c cream cheese, room temp (I used 3/4 c but I think this amount will work better)
1/3 c sugar
1 egg
1/2 c frozen raspberries thawed, or fresh
3 tbs finely diced jalapeno
Blend ingredients in electric mixer with whisk attachment until smooth.
Set aside in fridge.
Vanilla Cupcakes (altered)
2 c flour
1 c sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 c butter (or margarine) room temp
2 eggs
1 c milk
1 tsp vanilla
Sift together the baking soda and powder and flour into an electric mixer. add sugar and blend. cut butter into chunks and toss in. Blend until mixture looks likes sand. In separate bowl combine milk, vanilla, eggs, whisk for a minute and then add to electric mixture. Mix until fully Incorporated.
Drop 2 tbs batter into lined muffin tins, top with 2 tbs cream cheese mixture and then 2 more of batter (or use your own judgment with layering the 2 components, but make sure liners are almost full to the top). Bake at 350 for 15 to 20 minutes.
Cool completely before frosting.
The reviews for the cupcakes were surprisingly good.
Boyfriend liked them until I told him the 'secret ingredient' at which he proceeded to spit out what was remaining in his mouth.
At the deli everyone enjoyed them and were impressed by them...some said that they didn't taste jalapeno, so maybe some cupcakes didn't receive as much pepper pieces as others. One said that they tasted like the something special jellies (which is what I was copying the idea from) so that was good. The raspberry cream cheese frosting definitely over ran the jalapeno taste though. But all in all successful taste tests.
I got the idea from a demo we often do in the deli, cream cheese and jalapeno jelly on a cracker. It is very delicious and our lovely demo lady always sells a lot of it.
I gave it a go with the idea of using the 'black bottom cupcake' technique for the cream cheese and a vanilla cupcake recipe from the blog Baking Bites, with a few alterations.
The cream cheese middle layer seemed to somehow disappear into the cake part and I was left with the jalapeno chunks and a pinkish color, I probably should have upped the cream cheese amount. The cake itself was tasty and all in all it wasn't a disaster...the jalapeno wasn't intensely spicy, just subtle. I then frosted them with a cream cheese raspberry frosting. Here are the recipes if you are feeling adventurous.
Jalapeno Raspberry Cream Cheese Filling
1 c cream cheese, room temp (I used 3/4 c but I think this amount will work better)
1/3 c sugar
1 egg
1/2 c frozen raspberries thawed, or fresh
3 tbs finely diced jalapeno
Blend ingredients in electric mixer with whisk attachment until smooth.
Set aside in fridge.
Vanilla Cupcakes (altered)
2 c flour
1 c sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 c butter (or margarine) room temp
2 eggs
1 c milk
1 tsp vanilla
Sift together the baking soda and powder and flour into an electric mixer. add sugar and blend. cut butter into chunks and toss in. Blend until mixture looks likes sand. In separate bowl combine milk, vanilla, eggs, whisk for a minute and then add to electric mixture. Mix until fully Incorporated.
Drop 2 tbs batter into lined muffin tins, top with 2 tbs cream cheese mixture and then 2 more of batter (or use your own judgment with layering the 2 components, but make sure liners are almost full to the top). Bake at 350 for 15 to 20 minutes.
Cool completely before frosting.
The reviews for the cupcakes were surprisingly good.
Boyfriend liked them until I told him the 'secret ingredient' at which he proceeded to spit out what was remaining in his mouth.
At the deli everyone enjoyed them and were impressed by them...some said that they didn't taste jalapeno, so maybe some cupcakes didn't receive as much pepper pieces as others. One said that they tasted like the something special jellies (which is what I was copying the idea from) so that was good. The raspberry cream cheese frosting definitely over ran the jalapeno taste though. But all in all successful taste tests.
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