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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys parsnip cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Vickys Parsnip Cupcakes, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys parsnip cupcakes, gf df ef sf nf using 16 ingredients and 8 steps. Here is how you can achieve that.

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

So that is going to wrap it up for this special food vickys parsnip cupcakes, gf df ef sf nf recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!