JALAPENO CUPCAKES

Jalapeno Cupcakes image

Provided by Missy Wimpelberg

Time 35m

Number Of Ingredients 22

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.