AFC Orange Pecan Corn Chew Cupcakes

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


CUPCAKES:

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.


WHIP TOPPING:

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.

ASSEMBLY:

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.






AFC CHEW CUPCAKES CAKES DESSERTS

Sharon Lee Davies-Tight, artist, writer, chef View All →

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. 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™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: