Hello, I am Joana. Today, I’m gonna show you how to prepare vickys parsnip cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Parsnip Cupcakes Recipe
Vickys Parsnip Cupcakes is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vickys Parsnip Cupcakes is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook vickys parsnip cupcakes using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vickys Parsnip Cupcakes:
- Prepare 80 ml full fat coconut milk
- Get 1/2 tsp lemon juice
- Get 115 g granulated sugar
- Prepare 120 g crushed pineapple, patted dry
- Take 2 tbsp oil
- Prepare 1 tsp vanilla extract
- Take 1.5 tsp ground cardamom
- Make ready 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground nutmeg
- Take 1/2 tsp ground ger
- Take 1 medium parsnip, grated (90g grated)
- Take 140 g gluten-free / plain flour
- Get 1 tsp baking powder
- Take 1/4 tsp baking soda / bicarb
- Take 1 pinch xanthan gum if using gluten-free flour
- Prepare 40 g raisins or sultanas
Steps to make Vickys Parsnip Cupcakes:
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin
- Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt
- 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
- Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture
- Stir in the grated parsnip and raisins
- 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
- 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!
- Recipe can easily be doubled to make a 2 layer cake
So that is going to wrap it up with this distinctive dish vickys parsnip cupcakes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
