For the cupcakes:
For the frosting:
Stir together the parsnip, cinnamon, sultanas, ginger, oil, egg, milk and sugar into a nice creamy mix. In a separate bowl sift the flour and baking powder together and combine with a whisk.
Add your flour mix to the parsnip mix and stir them together until just combined. Pipe them into cupcake cases (2/3rds full) and bake for 25 minutes at 180°C.
Using an electric whisk, combine the sugar, orange zest and light cream cheese. Then fold in the quark with a spatula. Once the cakes have cooled, using a 1M piping nozzle (or failing that use a plain piping bag), decorate your cupcakes with cream cheese frosting and top with a walnut piece. Hey presto!
P.S. Top tip: Root veggies are great thrown into cakes as they’re so versatile and an easy way to get the kids eating veggies. Try pumpkin, butternut squash and sweet potatoes.
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