Citrus Poke Cupcakes Food

CITRUS AVOCADO POKE

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees F.
• Fry the wonton wrappers until crispy and golden brown.
• Cut the ahi into 1/4-inch cubes. Place into a large mixing bowl and gently fold in the Poke Sauce.
• Put 2 of the wontons on a plate with a small pinch of the shredded cabbage and 2 ounces of the ahi poke. Place 1 tablespoon of the Avocado Mousse on top, then add 2 tablespoons of the Citrus Pico. Finish with a drizzle of the Black Bean Sauce, Citrus Sauce and pinch of microgreens. Repeat with the remaining ingredients.
• Place the soy sauce, sesame oil and habanero in a blender and blend for 1 minute.
• Add the pulp of the avocado, lime juice and salt to a food processor. Blend until smooth and some air has been incorporated.
• Peel pineapple, orange and onion. Core the pineapple. Finely chop the pineapple, orange and red onion. Place in a large mixing bowl. Mince the jalapeno and chop the cilantro. Add both to the bowl. Juice the 2 limes and add the juice to the mixing bowl. Gently toss all the ingredients.
• Place the brown sugar, chili sauce, black bean sauce, sesame oil, orange juice, vinegar, garlic, red pepper flakes and habanero in a blender and blend for 2 minutes, or until smooth.
• Place the mango puree, sesame oil, orange juice, salt and sugar in a blender and blend until smooth.

OREO™ DIRT POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.

MOM'S CITRUS BUTTERMILK CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,

CITRUS POKE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.