Vickys Parsnip Cupcakes, GF DF EF SF NF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
I like to sneak vegetables into my baked goods and I usually add them in a pureed form. Today I was going to make carrot muffins but then realised I had parsnips to use up so I sacrificed one that would have ended up in a roasting tin tonight to make some spiced cupcakes. Delicious!
Open in Cookpad AppCooking Instructions
- 1
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin
- 2
Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt
- 3
Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle
- 4
Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture
- 5
Stir in the grated parsnip and raisins
- 6
Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8" layer or until golden. A toothpick test will work to check if they're done
- 7
Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners.....next time!
- 8
Recipe can easily be doubled to make a 2 layer cake
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Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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