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

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:

1. Take 80 ml full fat coconut milk
2. Make ready 1/2 tsp lemon juice
3. Make ready 115 g granulated sugar
4. Get 120 g crushed pineapple, patted dry
5. Prepare 2 tbsp oil
6. Make ready 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. Get 1/2 tsp ground ginger
11. Get 1 medium parsnip, grated (90g grated)
12. Get 140 g gluten-free / plain flour
13. Take 1 tsp baking powder
14. Make ready 1/4 tsp baking soda / bicarb
15. Take 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

So that is going to wrap it up for this special food vickys parsnip cupcakes, gf df ef sf nf recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!