How to Make Homemade Vickys Parsnip Cupcakes, GF DF EF SF NF
by Eula Stokes
Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys parsnip cupcakes, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Vickys Parsnip Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have vickys parsnip cupcakes, gf df ef sf nf using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vickys Parsnip Cupcakes, GF DF EF SF NF:
Take 80 ml full fat coconut milk
Make ready 1/2 tsp lemon juice
Make ready 115 g granulated sugar
Get 120 g crushed pineapple, patted dry
Prepare 2 tbsp oil
Make ready 1 tsp vanilla extract
Take 1.5 tsp ground cardamom
Make ready 1/2 tsp ground cinnamon
Prepare 1/2 tsp ground nutmeg
Get 1/2 tsp ground ginger
Get 1 medium parsnip, grated (90g grated)
Get 140 g gluten-free / plain flour
Take 1 tsp baking powder
Make ready 1/4 tsp baking soda / bicarb
Take 1 pinch xanthan gum if using gluten-free flour
Get 40 g raisins or sultanas
Instructions to make Vickys Parsnip Cupcakes, GF DF EF SF NF:
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin
Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt
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
Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture
Stir in the grated parsnip and raisins
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
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!
Recipe can easily be doubled to make a 2 layer cake
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