Saturday, 4 February 2017

Cinnamon Parsnip Cupcakes

Cinnamon Parsnip Cupcakes

1 cup self-raising flour
1/2 tsp ground cardamom
1 tsp cinnamon powder
1/4 tsp fine salt
1/2 cup packed light brown sugar
2 large eggs
2/3 cup vegetable oil
2 tsp vanilla extract
2 cups coarsely grated parsnip
Preheat oven to 180C.
 Line 12 muffin cups with paper liners. 
In a large bowl, mix together flour, cardamom, cinnamon and salt.  
In another bowl, whisk together brown sugar, eggs, oil, vanilla and parsnip. 
Stir in flour mixture until combined. 
Divide mixture evenly among lined cups.  
Bake for about 20 minutes. 
Let cool completely on a wire rack. 

100g butter, softened
100g icing sugar
zest from 1/2 orange
200g full fat cream cheese
In a bowl, whisk all the ingredients until smooth and thoroughly blended.
Do not over mix as it might go runny.
 If the consistency's too soft, you might want to put the mixture in the fridge
for about 10 minutes or until it firm-up.

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