Vickys Parsnip Cupcakes, GF DF EF SF NF

Name: Vickys Parsnip Cupcakes, GF DF EF SF NF
Total time: 1500 s
Yield: 12 servings
Cuisine: British
Ingredients: 80 ml full fat coconut milk; 1/2 tsp lemon juice; 115 g granulated sugar; 120 g crushed pineapple, patted dry; 2 tbsp oil; 1 tsp vanilla extract; 1.5 tsp ground cardamom; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 medium parsnip, grated (90g grated); 140 g gluten-free / plain flour; 1 tsp baking powder; 1/4 tsp baking soda / bicarb; 1 pinch xanthan gum if using gluten-free flour; 40 g raisins or sultanas

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

25 mins

12 servings

80 mlfull fat coconut milk
1/2 tsplemon juice
115 ggranulated sugar
120 gcrushed pineapple, patted dry
2 tbspoil
1 tspvanilla extract
1.5 tspground cardamom
1/2 tspground cinnamon
1/2 tspground nutmeg
1/2 tspground ginger
1medium parsnip, grated (90g grated)
140 ggluten-free / plain flour
1 tspbaking powder
1/4 tspbaking soda / bicarb
1 pinchxanthan gum if using gluten-free flour
40 graisins or sultanas

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Steps

25 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 28, 2016 11:29

Scotland

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!