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