Spicy Parsnip Afternoon Tea Cakes
- INGREDIENTS
- 1 cup plain flour (spooned and leveled)
- 1/2 teaspoon each ground cardamom (cinnamon, ginger, allspice)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup packed lightbrown sugar
- 2 large eggs
- 2/3 cup rice bran oil
- 1 tablespoon pure vanilla extract (divided)
- 2 cups grated parsnip (from 3-5 peeled parsnips)
- 8 ounces cream cheese (room temperature)
- 1/2 stick unsalted butter (room temperature)
- 1/2 cup confectioners’ sugar
- DIRECTIONS
- Preheat oven to 180 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
