Jalapeño Shrimp Popper Cupcake; Jalapeño corn cake iced with a Savory Shrimp and Tomato Cream Cheese Mousse, adorned with a Candied Jalapeno and Parmesan Cheese Tuile wrapped in an Edible Soy Wrapper
Active Preparation Time: 20 to 30 minutes
Cook Time: 10 minutes
Total Time: 30 to 40 minutes
Yield: 24 mini cupcakes
3 cups all-purpose flour
Preheat the oven to 350° F.
Using a whisk combine the flour, cornmeal, sugar, and baking powder in a large bowl. In another medium sized bowl, whisk the buttermilk, pickled jalapeno juice, eggs, butter, and jalapeños until combined.
With a rubber spatula, stir the wet ingredients into the dry until most of the lumps are dissolved. Do not over mix! Fold in 2 cups of the grated Cheddar.
Line 2; 2 dozen mini-cupcake pan with edible soy wrappers or use paper wrappers. No need to spray pan. Fill cupcake pans using a small ice cream scoop the corn batter lined mini-cupcake pans ¾ of the way full. Bake for 10 minutes, or until a toothpick comes out clean. Remove cupcakes from pan when cool to the touch.
Heat jalapeno jelly over stove in small pot until melted.
Using a pastry brush, glaze cupcakes with jalapeno jelly making sure not to glaze wrapper. Set aside until assembly.
Yield: approximately 2 cups
12 ounces cream cheese, cold
2 tablespoon tomato paste from 6 ounce can
1 tablespoon shrimp paste from 4 ounce tube
1 tablespoon hot jalapeno sauce from 5 ounce jar
To taste fresh ground pepper
**No need to add salt! Shrimp paste is salty enough
In large bowl beat cold cream cheese using hand mixer until smooth add tomato paste, shrimp paste, jalapeno sauce and black pepper mix until thoroughly incorporated. Taste and adjust seasoning. Place in pastry bag fitted with small round tip and chill in refrigerator until ready for assembly.
Candied Jalapeno Feather:
Yield: approximately 24
3 jalapeno peppers, deseeded and cut into thin strips
3 cups granulated sugar
1/2 cup water
3 cups granulated sugar for rolling
1 medium sized pot with 4 cups cold water for blanching
Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230° F (approximately 3 minutes).
Using gloves cut jalapenos into 1/4 inch strips lengthwise. Place in a medium pot and cover with 4 cups cold water to blanch. Heat on high until water comes to a boil. Allow to boil for 3 minutes (or until peppers are vibrant green). Using a slotted spoon transfer to sugar mixture. Simmer until jalapenos are tender to the bite (15 minutes or until blistered and emerald green).
Remove from syrup. In a baking sheet with 3 cups of sugar roll jalapenos until covered. Allow to dry in sugar until hard. Set aside for assembly.
1; 6 ounce bag shredded Parmesan cheese
Smart Balance non-stick spray oil
Heat on medium a large non-stick sauté pan sprayed with a thin layer of spray oil. With fingers lay out a single layer 1-inch diameter circular area (about 1 tablespoon) of Parmesan cheese. Heat until bubbles and is golden yellow around edges. Carefully lift out of pan off-set spatula to slip mat and reserve until ready to garnish.
48 small shrimp, peeled, deveined, and pre-cooked from a 24 ounce bag of shrimp or fresh if preferred
3 tablespoons jalapeno jelly
Thaw, rinse, drain, and pat shrimp dry
Heat large non-stick sauté pan sprayed lightly with oil. Add jalapeno jelly and heat until liquid. Add shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or will melt savory cream cheese mousse. Reserve for assembly.
Pipe jalapeno jelly glazed cupcake with cream cheese tomato shrimp mousse. Top with cheese tuile anchored between sautéed glazed shrimp and finish with a candied jalapeno. Served on a plate (post-it size clear plastic plate).