Vickys Parsnip Cupcakes, GF DF EF SF NF
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!
Vickys Parsnip Cupcakes, GF DF EF SF NF
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!
Cooking 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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