Parsnip Cupcakes with Cream Cheese Frosting
This wintry treat is nothing short of a masterpiece, these ultra zesty cupcakes have just the right amount of spiciness and attitude to create a really delicious dessert. Have one with your coffee and that is officially a good start to the morning!
PARSNIP AND GINGER CUPCAKE WITH LIGHT WHIPPED CREAM CHEESE FROSTING – serves 12 hungry people (216 calories | 6g fat | 3g sat fat | 19g sugar each)
- 150g Parsnip, coarsely grated
- 2 tsp Cinnamon
- 60g Currants
- 200g Self-raising flour
- ½ tsp Baking powder
- 1cm Fresh ginger, grated
- 30ml Rapeseed oil
- 2 Medium eggs
- 100ml Skimmed milk
- 100g Demerara sugar
For the frosting
- 200g Light cream cheese
- 200g Quark
- 50g Icing sugar
- Orange zest
- Walnut pieces
STEP 1: 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.
STEP 2: 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.
STEP 3: 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.