Empirical Baker

Also to be known as The Most Painful Cupcakes I have Ever Made, due to the Candied Jalapenos.

This recipe is long, and full of lots of missteps, and I do not guarantee results. I didn’t measure many of the liquid ingredients, so I am very surprised that they turned out :) Also, I am such a dork, and I was so sure that the cupcakes would not turn out, that I did not take pictures of any of them. I might snag a picture from some friends that were at the meetup, if they post any.

Start with making Candied Jalapeno. Keep the entire mixture together. If in the fridge, warm in microwave.

Put in bottom of mixer, and add some Strawberry Jalapeno Jam. Add 4 tbsp of room temperature butter, 1/3 cup vegetable oil,1/2 tsp salt and extracts (I added both vanilla and NATURAL Strawberry Flavor. (Fake Strawberry tastes like fake strawberry. I found that the natural strawberry mixed with real strawberries is acceptable.)

I did not add sugar, because there was 1 cup of sugar in the jalapenos, and 1 1/2 cups in the entire recipe of Strawberry Jalapeno Jam. Which is why the flour ratio is a bit higher than in the book.

Here is where it gets unorthodox. I am using the “Dissolved Sugar” method as mentioned in BakeWise: The Hows and Whys of Successful Baking. Reckless me, I go and change up the recipe without even trying the original. Hence, “Attempted.”

Mix 1 cup of flour, 1/4 cup cornstarch (or use 1 1/4 cup cake flour), and 2 tsp baking powder. Add this to the candied jalapeno liquid mixture in 1/3rd increments. Yes, we are adding flour to liquid. The science basically says that the water is bonded with the sugar, and thus is unavailable for gluten production. Still, don’t go beating this for hours. Mix each installment until just combined.

One at a time, add three egg yolks and then two eggs. the original recipe says to stir in by hand. I used the hand mixer on low speed for the yolks, then stirred in the full eggs.

Whip 1/2 cup heavy cream to medium peaks. Fold into batter.

This made 18 large cupcakes, and 12 small ones.

For Strawberry Jalapeno Cream Cheese Frosting, cream together 8 oz cream cheese, 1 stick of butter, about 1/3rd cup strawberry jalapeno jam, and 3 cups of powdered sugar. frosting will be loose, so plop it onto the cupcakes and let it spread slightly.