Day 20: Jalapeno Orange Marmalade Cupcakes with Honey Cream Cheese Frosting


I searched for quite a while to find a non gross recipe for this.  Another baker livinginthekitchenwithpuppies came up with good solution.  And its pretty darn tasty.  Those that are worried it will be spicy, fear not.  Once its all baked its more sweet than spicy.

Jalapeno Orange Marmalade Cupcakes

6 jalapeno peppers, ribs and seed removed and tops sliced off nicely.
Slice peppers fairly thinly and put slices and tops in one cup of simple syrup (half cup water, half cup sugar give or take) and simmer until tender – about 3-5 minutes. Strain and keep syrup in fridge for up to a week for spicy cocktails.
Put tops aside and chop jalapenos.
Ingredients
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • chopped jalapenos
  • 1/4 cup marmalade
  • 3/4 cup granulated sugar
  • 1/4 cup soft unsalted butter
  • 1 tbsp grated orange zest
  • 2 egg whites
  • 1/2 cup buttermilk

In a small bowl, mix together dry ingredients.

In stand mixer, beat sugar with butter. Add orange zest, mix. Add egg whites, one at a time. Beat until light and fluffy. Add marmalade and jalapenos, mix. Add dry mixture and buttermilk alternately. Three additions of dry and two of buttermilk. Scoop into prepared pan and bake 20-25 minutes until cake tested comes out clean. Cool on rack in pan for 10 minutes. Remove from pan and finish cooling. Frost or ice.

Honey Cream Cheese Frosting

  • 8oz cream cheese
  • 1/2 cup unsalted butter
  • pinch salt
  • 1 cup powdered sugar
  • 1/3 cup honey

Mix everything but sugar and honey until smooth.

Slowly beat in powdered sugar then the honey until light and flurry.

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