Step 1. Preheat oven to 150 deg 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.
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.