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Spicy Parsnip Afternoon Tea Cakes
Ingredients
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 lightÂbrown 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
Instructions
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