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:
– 225ml Leccino EVOO
– 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 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.
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.