Vickys Parsnip Cupcakes, GF DF EF SF NF

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Vickys Parsnip Cupcakes, GF DF EF SF NF. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals on earth. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are fine and they look wonderful. Vickys Parsnip Cupcakes, GF DF EF SF NF is something which I have loved my entire life.

Many things affect the quality of taste from Vickys Parsnip Cupcakes, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Parsnip Cupcakes, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Parsnip Cupcakes, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Parsnip Cupcakes, GF DF EF SF NF estimated approx 25 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Vickys Parsnip Cupcakes, GF DF EF SF NF using 16 ingredients and 8 steps. Here is how you cook it.

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!

Ingredients and spices that need to be Prepare to make Vickys Parsnip Cupcakes, GF DF EF SF NF:

1. 80 ml full fat coconut milk
2. 1/2 tsp lemon juice
3. 115 g granulated sugar
4. 120 g crushed pineapple, patted dry
5. 2 tbsp oil
6. 1 tsp vanilla extract
7. 1.5 tsp ground cardamom
8. 1/2 tsp ground cinnamon
9. 1/2 tsp ground nutmeg
10. 1/2 tsp ground ginger
11. 1 medium parsnip, grated (90g grated)
12. 140 g gluten-free / plain flour
13. 1 tsp baking powder
14. 1/4 tsp baking soda / bicarb
15. 1 pinch xanthan gum if using gluten-free flour
16. 40 g raisins or sultanas

Steps to make to make Vickys Parsnip Cupcakes, GF DF EF SF NF

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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So that is going to wrap this up for this exceptional food Recipe of Speedy Vickys Parsnip Cupcakes, GF DF EF SF NF. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!