Mango Jalapeño Cupcake Stacks Recipes

SPICY MANGO SALAD WITH JALAPENO

Steps:

• Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

MANGO-JALAPEñO CUPCAKE STACKS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
• Divide batter evenly among muffin cups, filling each about one-third full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
• Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.

MANGO AND JALAPENO JELLY

Steps:

• Boil 5 clean jelly jars while making the jelly.
• Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
• Allow to cool for ten minutes.
• Stir in pectin and boil for 10 minutes or until jelled.
• To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
• While still at right angles, allow the drops to"sheet" off.
• If they do not come together and sheet off, continue boiling and test again.
• Remove the jelly from heat, skim, and allow it to cool.
• Carefully ladle into hot sterilized jars.
• Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
• Seal with sterilized lids.
• Enjoy!