ORANGE PECAN CORN CHEW CUPCAKES
For some time now I wanted to add a corn bread chew cupcake to my collection. Seeings though I’m not fond of the strong maize flavor of corn meal I decided to use real corn – in a can – that doesn’t have that strong maize flavor.
And this is the result: an orange pecan corn chew cake with coriander, tarragon, smoke, allspice and extra virgin olive oil! Yes, Steve likes them – “Those cupcakes are good, really good; that’s a nice chew, very nice chew!”
Makes 15 chew cupcakes
Preheat oven to 375 degrees
2-1/2 c. unbleached all purpose flour
1/2 c. pecan meal
1 c. granulated sugar
1 T. baking soda
1/2 t. cream of tartar
1 T. ground coriander
1 T. dried tarragon
2 t. turmeric
1/2 t. ground allspice
1 t. xanthan gum powder
2 t. liquid smoke
2 t. vanilla
2 T. extra virgin olive oil
1/3 c. orange marmalade
1/2 c. non-dairy creamer – I used SILK CREAMY CASHEW MILK
14.75 oz. can cream style corn – I used Freshlike brand
1- Place all dry ingredients, ending with xanthan gum in extra-large mixing bowl. Stir well to evenly disperse all ingredients. Take a minute to do it right.
2- Now add all wet ingredients and stir well to completely incorporate. Hand whip using large spoon for 2 minutes.
3- Liberally grease cupcake tin. Fill each 3/4 way full. Then put excess in another baking container.
4- Bake on middle rack of 375 degree oven for 20-30 minutes or till toothpick comes out clean when inserted in center.
5- Remove from oven and wait several minutes before loosening each cupcake by drawing a thin knife around each cup, before lifting each gently out. Cool on wire rack.
8 oz. carton RICH’S WHIP TOPPING, thoroughly thawed
1 t. CHOCK FULL OF NUTS Italian Roast ground beans
2 T. light brown sugar
1 t. vanilla
1 t. liquid smoke
2 t. unsweetened cocoa powder
1- Place Rich’s cream in deep bowl. Using electric beaters or whisk beat into soft peaks.
2- Add remaining ingredients, beating after each addition. Then beat into stiff peaks.
- The cocoa powder added at the end will assure stiff peaks.
1- When cupcakes are chilled to room temperature, using a sharp paring knife, carefully cut a large funnel shaped hole in the tops of each. Lift off cap. Fill generously with cream, then replace cap.
2- Refrigerate till ready to eat. If you prefer to eat or serve them at room temperature, then remove from refrigerator a period of time before serving.
Notes: Eat plain, or with COFFEE COCOA WHIP or spread with margarine, jam or animal-free cream cheese.
Not all canned creamed corn is the same, so use one you already like.
Instead of making 15 cupcakes I sometimes will put remaining batter in a miniature loaf pan and bake it the same – 25 minutes.