Winter Spice Parsnip EVOO Cupcakes

  • Preparation: 20min
  • Cooking Time: 20min
  • Serves: 24 Cupcakes


Dry Ingredients

– 180g Plain Flour
– 180g Almond Meal
– 1 1/2 teaspoon Baking Powder
– 3/4 teaspoon Bi-Carbonate of Soda
– 1/4 teaspoon Sea Salt
– 2 teaspoon Ground Cinnamon
– 2 teaspoon Ground Ginger
– 1/2 whole Cardamom (finely grated)
– Pinch of grated Nutmeg
– 150g Caster Sugar
– 165g Brown Sugar

Wet Ingredients

Wet Ingredients:
– 3 large Eggs
– 3 teaspoon Vanilla Extract
– 480g finely grated Parsnip (3-4 medium sized Parsnip)
– 150g Dried Raisins

Optional: Cream Cheese Frosting (for 12 cup cakes)

– 112g Cream Cheese
– 60g Unsalted Butter
– 60g Icing Sugar sifted
– 2 tablespoon Maple Syrup
– 1 teaspoon Vanilla Extract
– Chopped Walnuts and Crystallised Ginger for decoration


Step 1

Preheat oven to 150°C. fan forced. Line 2 x 12 muffin pan with paper cups.

Step 2

In a food processor, pulse the plain flour, almond meal, baking powder, bi-carb, spices and sea salt for a few seconds (or until well aerated and mixed).

Step 3

In a bowl, mix the grated parsnip and raisins. Set aside.

Step 4

In a mixer fitted with paddle attachment, whisk caster sugar and eggs until smooth. Slowly add in the EVOO. Followed by vanilla extract.

Step 5

Fold in the flour quickly. Stir in the grated parsnip and raisin mixture.

Step 6

Spoon the batter into the prepared muffin pans.

Step 7

Bake for 15-20 minutes until when tested with a cake tester, it pulls out clean.

Step 8

Cool the cupcakes completely on a rack if frosting. Or serve the cupcakes while still warm.

Step 9

Frosting: Mix the cream cheese in a mixer until smooth. Then add in the butter, sifted icing sugar, maple syrup and vanilla extract. Beat until light and fluffy. Pipe or spoon the icing over the cupcakes . Top with crushed walnuts and diced crystallised sugar.