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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys parsnip cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Parsnip Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take 1/2 tsp lemon juice
  3. Take 115 g granulated sugar
  4. Make ready 120 g crushed pineapple, patted dry
  5. Get 2 tbsp oil
  6. Take 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. Take 1/2 tsp ground ginger
  11. Get 1 medium parsnip, grated (90g grated)
  12. Get 140 g gluten-free / plain flour
  13. Make ready 1 tsp baking powder
  14. Take 1/4 tsp baking soda / bicarb
  15. Take 1 pinch xanthan gum if using gluten-free flour
  16. Take 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’s going to wrap it up for this special food vickys parsnip cupcakes, gf df ef sf nf recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at 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!