Simple Way to Make Homemade Vickys Parsnip Cupcakes, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys parsnip cupcakes, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Vickys Parsnip Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life. They are 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 cook it.

The ingredients needed to make Vickys Parsnip Cupcakes, GF DF EF SF NF:

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

Steps 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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