Jalapeno Cupcakes

Missy Wimpelberg

By
@MWimpelberg

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 bite size poppers. Enjoy.


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Comments:

Serves:

18-24 mini

Prep:

15 Min

Cook:

20 Min

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

Directions Step-By-Step

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.

About this Recipe