Spiced Carrot Cupcakes with Parsnips
Posted: Saturday, December 03, 2011
by Jessie Eldora
gotmydigital.com
Parsnips are unexpected but pleasantly sweet addition to carrot cupcakes.
Spiced Carrot Cupcakes with Parsnips recipe.
Makes 12.
Prepare: 25 minutes. Bake: 20 minutes.
Ingredients:
2 1/2 cups all-purpose Flour.
1 cup sugar, half brown sugar.
3/4 cup Butter, melted.
1 cup milk.
1 1/2 teaspoons baking powder.
1 teaspoon baking soda.
1 teaspoon salt.
1 teaspoon ground cinnamon.
1 teaspoon ground cloves.
1 teaspoon ground nutmeg.
1 tablespoon lemon juice.
5 medium (1 1/2 cups) carrots, shredded.
1 cup grated peeled parsnips, 3 small.
1/2 cup raisins, or chopped date bits.
Powdered sugar.
Cream Cheese Icing:
8 oz. block cream cheese, at room temperature.
½ cup butter, or margarine.
3 ½ cups sifted Icing sugar.
1 tbsp. orange juice or orange liqueur.
2 tsp. vanilla.
Method:
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine all ingredients except carrots, raisins and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add carrots and raisins /or dates; mix well.
Fill each prepared muffin cup with about 3/4 cup cupcake batter. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes to wire cooling rack; cool completely. Sprinkle with powdered sugar, or ice with creamed cheese icing when completely cool.
Another spiced cupcake recipe/article: Quick Autumn Orange Spice Cupcakes
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Top-level comments on this article: (2 total)Sounds fantastic. Please send immediately to my home!It`s a good way to sneak the vegetables in, especially for the kids.
Wonderful stuff as usual. Thanks for the detail and art in describing this great sounding food.Good way of using the Fall harvest ... and with Christmas coming ...
Thanks, Christofer.
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