Spiced Parsnip Date and Orange Cupcakes

 Spiced Parsnip Date and Orange Cupcakes

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Ingredients:

Cupcake batter:

• 180g self-raising flour
• 1 + ½ tsn baking powder
• 120g brown sugar
• 1 + ½ tsn ground ginger
• 1 + ½ tsn ground cinnamon
• ¼ tsn salt
• 1/3rd tsn ground nutmeg
• 1/3^rd tsn mixed ground spice
• 80g dried dates
• 60g walnuts
• 180g parsnip
• 3 tsn orange zest
• 3 eggs
• 120g vegetable oil
• 70ml honey
• 1 tsn vanilla essence

Frosting:

• 300g cream cheese, softened
• 70g butter, softened
• 1 tsn orange zest
• 100g icing sugar

 

Method:

1. Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
2. Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
3. Dice the dates and walnuts into small pieces and add to the flour mix, stir.
4. Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
5. In a separate bowl whisk the eggs with electric beaters until light and fluffy.
6. Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
7. Evenly spoon the batter into the patty cases.
8. Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
9. Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
10. Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
11. Using electric beaters whisk until fluffy and well combine.
12. Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
13. Enjoy!

 

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