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

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys parsnip cupcakes, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Parsnip Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 it.

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

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