Spiced Parsnips and Ginger Cupcakes
with Orange Drizzle
Naturally sweet parsnips add flavour and moistness to these delectable cupcakes, and – though you'd never guess – health-promoting fibre, vitamins and minerals. It's important that the raw parsnip is grated really finely, preferably using the finest grating disc of a food processor.
spelt flour or plain flour 200g
baking powder 2 tsp
bicarbonate of soda ½ tsp
salt ¼ tsp
Chinese 5-spice powder or mixed spice 1 tsp
very finely grated raw parsnip (about 2 parsnips) 200g
finely chopped crystallized ginger 2 tbsp, plus extra slivers to decorate
finely grated orange peel 1½ tbsp
unsalted butter 115g, at room temperature
golden caster sugar 130g plus 1½ tbsp
eggs 2 medium, preferably organic
orange juice 4 tbsp
for the orange drizzle:
icing sugar 100g sifted
orange juice 3–5 tsp, freshly squeezed
1) Preheat the oven to 180°C/Gas Mark 4. Line a 12-cup muffin tray with paper cases.
2) Sift the flour, baking powder, bicarbonate of soda, salt and 5-spice powder twice into a bowl. Stir in the parsnip, ginger and orange peel, mixing well with
3) Using a hand-held electric mixer, beat the butter and sugar for about 3 minutes until light and fluffy.
4) Beat in the eggs one at a time, alternating with the flour mixture.
5) Gradually beat in the orange juice and buttermilk.
6) Spoon into the muffin cases. Bake for 20–25 minutes, turning halfway through, until a skewer inserted in the centre comes out clean.
7) Leave to cool in the tray for 10 minutes, then put on a wire rack and leave until completely cold.
8) To make the orange drizzle, put the icing sugar in a bowl. Stir in the orange juice a teaspoon at a time until the mixture is runny enough to pipe.
9) Decant into a syringe and pipe zigzags over the top of the cakes. Decorate with a few shreds of crystallized ginger.
Recipes © Christine McFadden 2015