Vickys Parsnip Cupcakes, GF DF EF SF NF

Steps Making Recipes Vickys Parsnip Cupcakes, GF DF EF SF NF using 16 ingredients and 8 steps

Vickys Parsnip Cupcakes, GF DF EF SF NF - Vickys Red Velvet Porridge Oats, GF DF EF SF NF. Here is how you cook it. Ingredients of Vickys Red Velvet Porridge Oats, GF DF EF SF NF. The spices for cooking Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF. Great recipe for Vickys Pear & Parsnip Soup, GF DF EF SF NF.

Great recipe for Vickys Thick & Creamy Curried Parsnip Soup, GF DF EF SF NF.

The kids love this, it's sweet and only as spicy as you want it to be.

You can cook Vickys Parsnip Cupcakes, GF DF EF SF NF using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients make Vickys Parsnip Cupcakes, GF DF EF SF NF

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

Vickys Parsnip Cupcakes, GF DF EF SF NF instructions

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.

Vickys Parsnip Cupcakes, GF DF EF SF NF - Cream together the sugar and margarine. Put the pineapple chunks, juice, coconut milk, lemon juice and rum essence in. Vickys Carrot Cake Cupcakes, GF DF EF SF NF instructions. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.. Vickys Key Lime Cupcakes, GF DF EF SF NF instructions. Mix the flour, baking soda and xanthan gum if using together in a bowl. Mix the lime / milk with the oil, vinegar and vanilla then add the sugar and stir until dissolved. Thank you and good luck