Parsnip and Ginger Cupcakes with Tangerine Drizzle
Parsnips have a natural sweetness that contrasts well with punchy ginger and citrus. It's important to grate the raw parsnip 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
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 tangerine zest 1½ tbsp
unsalted butter 115g, at room temperature
golden caster sugar 130g plus 1½ tbsp
eggs organic, 2 medium
fresh tangerine juice strained, 4 tbsp
for the tangerine drizzle:
icing sugar 100g, sifted
fresh tangerine juice strained 3–5 tsp
1) Preheat the oven to 180°C/gas 4. Line a 12-cup muffin tray with paper cases.
2) Sift the flour, baking powder, bicarbonate of soda, salt and mixed spice twice into a bowl. Stir in the parsnip, ginger and orange peel, mixing well with a fork.
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. Gradually beat in the tangerine juice and buttermilk.
5) Spoon into the muffin cases. Bake for 20–25 minutes, turning halfway through, until a skewer inserted in the centre comes out clean. Leave to cool in the tray for 10 minutes, then put on a wire rack and leave until completely cold.
6) To make the tangerine drizzle, put the icing sugar in a bowl. Stir in the tangerine juice a teaspoon at a time until the mixture is runny enough to pipe. Decant into a syringe and pipe zigzags over the top of the cakes. Decorate with a few shreds of crystallized ginger.
Recipe © Christine McFadden 2019