Winter Spice Parsnip EVOO Cupcakes
- Preparation: 20min
- Cooking Time: 20min
- Serves: 24 Cupcakes
INGREDIENTS
Dry Ingredients
Wet Ingredients
Optional: Cream Cheese Frosting (for 12 cup cakes)
METHOD
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
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.
