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Vickys Parsnip Cupcakes, GF DF EF SF NF
Vickys Parsnip Cupcakes, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys parsnip cupcakes, gf df ef sf nf recipe. You can cook vickys parsnip cupcakes, gf df ef sf nf using 16 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Parsnip Cupcakes, GF DF EF SF NF:
  1. Get 80 ml full fat coconut milk
  2. Provide 1/2 tsp lemon juice
  3. Prepare 115 g granulated sugar
  4. Take 120 g crushed pineapple, patted dry
  5. Get 2 tbsp oil
  6. Provide 1 tsp vanilla extract
  7. Prepare 1.5 tsp ground cardamom
  8. Take 1/2 tsp ground cinnamon
  9. Take 1/2 tsp ground nutmeg
  10. Get 1/2 tsp ground ginger
  11. Use 1 medium parsnip, grated (90g grated)
  12. Take 140 g gluten-free / plain flour
  13. Take 1 tsp baking powder
  14. Use 1/4 tsp baking soda / bicarb
  15. Provide 1 pinch xanthan gum if using gluten-free flour
  16. You need 40 g raisins or sultanas
Steps to make Vickys Parsnip Cupcakes, GF DF EF SF NF:
  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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