Parsnip And Quince Cupcakes Recipes
PARSNIP AND QUINCE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- Sift together the flour, granulated sugar, baking soda, all of the spices and the salt.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, buttermilk, oil and vanilla. Slowly add the sifted ingredients to the wet ingredients and beat until just combined. Fold in the shredded parsnips. Fill the liners about three-quarters of the way full and bake, 16 to 18 minutes.
- For the compote: Bring the seltzer, wine, granulated sugar and ginger to a simmer and heat through until the sugar dissolves.
- Add the cubed quince and simmer gently until tender but not mushy, 15 to 20 minutes.
- Strain the fruit from the liquid and continue to reduce the liquid in the pot until it becomes syrupy. (You will use this to finish off the top of the cupcake.) Chill both the syrup and fruit in the refrigerator.
- For the frosting: In an electric mixer with a whisk attachment, beat the cream cheese until smooth and free of lumps. Add the butter and beat together until fully combined. Slowly add the powdered sugar. Add the honey and vanilla and beat until combined.
- To assemble: Core out the center of the cupcakes and fill with quince compote. Frost with honey cream cheese frosting and drizzle reduced compote liquid on top.
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SPICED PARSNIP CUPCAKES WITH CREAM CHEESE FROSTING
From foodess.com
Cuisine AmericanCategory DessertServings 12Total Time 45 mins
- Preheat oven to 350ºF. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together flour, cardamom, baking powder, and salt. In another bowl, whisk together brown sugar, eggs, oil, vanilla and the grated parsnip. Stir in flour mixture until combined.
- Divide mixture evenly among lined cups. Bake until a toothpick inserted in the center of a cupcake comes out with only a few moist crumbs attached (*I always press gently on the center of the top - it should spring back), 18-20 minutes. Let cool completely in pan on a wire rack.
- Make frosting: In a large bowl, beat cream chesse, butter, confectioner's sugar and vanilla until combined. Spread frosting on cooled cupcakes. (Frosted cupcakes can be refrigerated in an airtight container up to 2 days.)
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