Parsnip Cupcakes with Cream Cheese Frosting

By Skinny Bakery | 5 Dec 2018 | RECIPES

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.


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