Best Mango Jalapeño Cupcake Stacks Recipes

JALAPENO-MANGO SALSA

Jalapeno-Mango Salsa image

Provided by Marcela Valladolid

Time 30m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 whole jalapeno chiles
2 tablespoons chopped fresh cilantro
2 mangoes, peeled, pitted and diced
1 lime, juiced
1/4 large red onion, minced
Kosher salt and freshly ground pepper

Steps:

Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

JALAPENO POPPER CORN CUPCAKES

Jalapeno Popper Corn Cupcakes image

Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! -Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 18

Ingredients

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
FROSTING:
1/4 cup panko bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers

Steps:

In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

JALAPENO CUPCAKES

Jalapeno Cupcakes image

These are the best appetizers. My co-worker came up with this idea, and I adapted this recipe using my standby recipes. The cornbread is your basic mexican cornbread. The guacamole is AMAZING on these or just by itself.. These are great for any party or on the size of chili. I like making them in the mini muffins, they are...

Provided by Missy Wimpelberg

Categories Other Appetizers

Time 35m

Number Of Ingredients 22

Ingredients

CUPCAKES (I.E. CORNBREAD)
1 1/2 c self-rising buttermilk corn meal
1/2 c all purpose flour
1/8 c sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
1 c buttermilk
1/4 c olive oil
3 jalapenos, seeded and finely chopped
1/2 c cheddar cheese (or pepperjack or monterey jack)
3-4 jalapenos, sliced about 1/4 inch and set aside
ICING (I.E. GUACAMOLE)
1 large avocado
juice from 1/2 lime
1/8 c cilantro, fresh
1/4 c finely chopped onion
1 large clove of garlic finely chopped
1 large serrano chili, seeded and chopped
1/4 tsp salt
1/4 small tomato, finely chopped

Steps:

1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into mini muffin pan. Bake at 400 degrees F for 15-18 minutes or until golden brown.
2. Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic,tomato, Serrano chilies and salt and stir to combine.
3. Once mini muffins are cooled, you will ice them with the guacamole, then top with a slice of jalapeno. Serve immediately.
4. ***Note, if you are making these ahead of time so your guacamole does not turn on you, add some lemon juice. Normally, I assemble right before being served.