AFC 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.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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