The Aasiest Way Cook Perfectly Vickys Parsnip Cupcakes, GF DF EF SF NF Recipe

Vickys Parsnip Cupcakes, GF DF EF SF NF. Great recipe for Vickys Parsnip Cupcakes, GF DF EF SF NF. 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.

Ingredients of Vickys Best Fluffy Pancakes, GF DF EF SF NF. Vickys Pear & Parsnip Soup, GF DF EF SF NF This soup works well with an apple instead of a pear too. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. You can have Vickys Parsnip Cupcakes, GF DF EF SF NF using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Parsnip Cupcakes, GF DF EF SF NF

1. You need of full fat coconut milk.
2. Prepare of lemon juice.
3. Prepare of granulated sugar.
4. It's of crushed pineapple, patted dry.
5. It's of oil.
6. It's of vanilla extract.
7. You need of ground cardamom.
8. Prepare of ground cinnamon.
9. You need of ground nutmeg.
10. It's of ground ginger.
11. You need of medium parsnip, grated (90g grated).
12. Prepare of gluten-free / plain flour.
13. You need of baking powder.
14. Prepare of baking soda / bicarb.
15. You need of xanthan gum if using gluten-free flour.
16. Prepare of raisins or sultanas.

Great recipe for Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF. The kids love this, it's sweet and only as spicy as you want it to be. Add a small diced apple for an extra layer of flavour Ingredients of Vickys Homemade Pop Tarts / Toaster Pastries, GF DF EF SF NF. It's of rainbow sprinkles to decorate.

Vickys Parsnip Cupcakes, GF DF EF SF NF step by step

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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