SPICED PARSNIP CUPCAKES
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
- Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
- In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
ROAST PARSNIP, QUINCE & CARAMELISED ONION SALAD WITH PRESERVED LEMON
Boil quinces before roasting to give a tender, creamy texture, then add to this pretty salad with giant couscous and a punchy ginger dressing
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a large saucepan of water on to boil. Boil the quinces for 20-25 mins until almost tender when poked with a knife. Drain well, then leave sitting in the colander to steam- dry. Repeat with the parsnips, but only boil for 3-4 mins before draining.
- Mix 2 tbsp of the oil, half the cumin seeds, the turmeric, 1 tbsp ginger syrup and some seasoning in a big roasting tin. Toss in the steam-dried parsnips and quinces, then roast for 25 mins until golden, caramelising and tender. Tip the almonds onto a baking tray and toast for 5 mins in the oven after the veg comes out.
- Meanwhile, cook the couscous following pack instructions, with 2 pinches turmeric in the water, then drain well. Slowly cook the onions in the remaining 2 tbsp oil with remaining cumin seeds until really soft, golden and beginning to caramelise.
- Whisk the remaining 3 tbsp ginger syrup with the chopped ginger, chopped preserved lemons, lemon juice and plenty of seasoning. Tip the couscous, roasted vegetables, caramelised onions and chopped parsley onto a serving platter or into a big bowl. Roughly chop the toasted almonds a few times, then add them too, before drizzling over the lemon dressing. Toss everything together well and serve. Any leftovers will taste great the next day.
Nutrition Facts : Calories 674 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Jill Silverman Hough
Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
- Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
More about "parsnip and quince cupcakes recipes"
PARSNIP CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
From today.com
4.8/5 (4)Category Breakfast,Brunch,DessertsAuthor Lauren SalkeldTotal Time 50 mins
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
PARSNIP PUREE : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
PARSNIP AND QUINCE CUPCAKES RECIPE | COOKING CHANNEL
From cookingchanneltv.com
PARSNIP CAKE WITH CREAM CHEESE FROSTING - UMAMI GIRL
From umamigirl.com
PARSNIP AND QUINCE CUPCAKES | RECIPE | CUPCAKE RECIPES, …
From pinterest.com
SPICED PARSNIP CAKE RECIPE | SEASONAL BAKING RECIPES
From realfood.tesco.com
PARSNIP AND QUINCE SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
PARSNIP AND QUINCE CUPCAKES | RECIPE | CUPCAKE RECIPES …
From pinterest.com
SPICED PARSNIP CUPCAKES WITH CREAM CHEESE FROSTING
From foodess.com
10 BEST PARSNIP CAKE RECIPES | YUMMLY
From yummly.com
GBBO NADIYA HUSSAIN PARSNIP & ORANGE SPICED CAKE RECIPE - THE …
From thehappyfoodie.co.uk
PARSNIP CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PARSNIP AND QUINCE CUPCAKES - AMERICAN RECIPES
From fooddiez.com
RECIPE: PARSNIP CAKE WITH CREAM CHEESE FROSTING | KITCHN
From thekitchn.com
25 BEST PARSNIP RECIPES FROM SIDE DISHES TO MAIN COURSES
From insanelygoodrecipes.com
PARSNIP AND QUINCE CUPCAKES – RECIPES NETWORK
From recipenet.org
PARSNIP & GINGER CAKE WITH GINGER BUTTERCREAM | BAKING MAD
From bakingmad.com
THOMASINA MIERS’ CHRISTMAS EVE RECIPE FOR PARSNIP AND QUINCE …
From theguardian.com
PARSNIP CARDAMOM CUPCAKES - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love