Cupcake Poppers Food

CUPCAKE POPPERS

Steps:

• Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
• Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
• Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
• In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
• Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

TEAM COLOR CUPCAKE POPPERS

Steps:

• Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box, adding food color to batter.
• Fill each muffin cup with 1 level measuring tablespoon batter.
• Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans; remove from pans. Cool completely, about 10 minutes.
• Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Make a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

CUPCAKE POPPERS

Steps:

• 1. Preheat oven to 350 degrees. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl. Blend well.
• 2. Fill each muffin cup with 1 level measuring tablespoon of batter, making 12 cupcakes of each color.
• 3. Bake 10-12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Cool completely, about 10 minutes.
• 4. In a large bowl, beat marshmallow cream and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 bowls, about 1/3 cup each. Using the same 5 colors, lightly tint frosting in each bowl to match the cupcake colors.
• 5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting. Press lightly. Repeat with remaining cupcake tops. Store loosely covered.

JALAPENO SHRIMP POPPER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl. In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Fold in the grated Cheddar. Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers). No need to spray the pans.
• Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop. Bake until a toothpick comes out clean, about 9 minutes. Remove the cupcakes from the pans when cool to the touch.
• Heat the jalapeno jelly in small pot until melted. Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers. Set aside until assembly.
• For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth. Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste. Mix until thoroughly incorporated. Taste and adjust the seasoning. (No need to add salt! Shrimp paste is salty enough.) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly.
• For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat. With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan. Heat until they bubble and are golden yellow around the edges. Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish.
• For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat. Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes. Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips. Place in a medium pot and cover with 4 cups cold water. Heat on high until the water comes to a boil. Allow to boil until the peppers are vibrant green, about 3 minutes. Using a slotted spoon, transfer to the sugar syrup. Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes. Remove from the syrup. Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar. Allow to dry in the sugar until hard. Set aside for assembly.
• For the shrimp: Thaw, rinse, drain and pat the shrimp dry. Heat a large nonstick saute pan sprayed lightly with oil spray. Add the jalapeno jelly and heat until liquid. Add the shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or they will melt the savory cream cheese mousse. Reserve for assembly.
• To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse. Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno. Serve on a small clear plastic plate.

CUPCAKE POPPERS

Steps:

• Preheat oven to 350 degrees F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon gel food color to each bowl; blend well.
• Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
• In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 gel food colors, lightly tint frosting in each bowl to match the cupcake colors.
• Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on filling; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
• Fun Idea: Using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

RED VELVET CUPCAKE POPPERS

Steps:

• 1. Preheat oven to 350 degrees. Line mini-muffin tin with paper cupcake liners.
• 2. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• 3. In a large measuring cup, combine the buttermilk, vinegar and vanilla.
• 4. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together until light (about 1-2 minutes). Add the eggs, one at a time, beat until combined.
• 5. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Mix until combined. Add the red food color. Mix until combined, scraping down the bowl with a rubber spatula as necessary. The batter should be the consistency of brownie batter.
• 6. Scoop the batter into the cupcake papers using a small size cookie scoop or spoon. Batter should fill the cupcake papers approximately three-quarters full.
• 7. Bake for about 14 minutes or until toothpick inserted in center comes out clean. Cool on wire rack until completely cool.
• 8. When the mini cupcakes are completely cool, carefully remove the cupcake papers. Using a serrated knife, hold each cupcake gently by the top and cut off the bottom part, just below the top.
• 9. Fill a piping bag with cream cheese frosting and using a large rosette tip, pipe frosting onto one half of the cupcake tops. Place the remaining cupcake tops onto the frosted tops. Press down gently.
• 10. These should be refrigerated because of the dairy (cream cheese) filling.

JALAPENO POPPER CUPCAKES

Steps:

• Bake or fry your bacon to a little less than done. Crumble in large pieces and set aside.
• Preheat over to 325 degrees.
• Cut Jalapenos in half, remove seeds and ribs with a small spoon. Then cut them into small pieces.
• In a large bow, combine cream cheese, cheddar cheese, and chopped jalapenos. mix them well. I have to use my hands sometimes, as this is some thick.
• Spray 2 large cupcake baking pans with oil.
• place two won tons wraps in each cupcake holder opposite of each other so you have 8 corners facing you.
• Fill each won ton and distribute evenly, about half full. Then add bacon to the top of each one.
• Bake at 325 for about 20 minutes or until they are golden brown. You can cook half the time with al foil on top as to not burn the tips of the won tons.
• ENJOY!