Recipe of Quick Vickys Parsnip Cupcakes, GF DF EF SF NF

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Ingredients of Vickys Parsnip Cupcakes, GF DF EF SF NF

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

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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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