DIY Prepare The Best Vickys Parsnip Cupcakes, GF DF EF SF NF

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Vickys Parsnip Cupcakes, GF DF EF SF NF.

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

Ingredients of Vickys Parsnip Cupcakes, GF DF EF SF NF

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

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

  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.

recipe by Vicky@Jacks Free-From Cookbook @cookpad