You've heard of carrot cake - but parsnip cupcakes?! These delicious cupcakes have a sweet, rounded flavour from the parsnips, and the mixed spice and brown sugar give them a yummy spiced caramel flavour. Your family will never know that they contain parsnips!
- 250g wholemeal self-raising flour
- 150g melted butter
- 75g brown sugar
- 2 large eggs
- 1 tsp. baking powder
- 1 tsp. mixed spice + 1/2 tsp.ground cinnamon
- 225g raw peeled parsnips, grated
- 75g dried figs (can substitute for dried cherries, apricots, sultanas etc)
- 150ml apple juice, unsweetened
- 100g chopped pecans
Line a muffin tray with 14 paper cases. Preheat oven to 180C.
Beat butter and sugar together until pale and fluffy with a wooden spoon. Beat in the eggs one at a time, making sure the first egg is fully incorporated before adding the next.
Sift in the flour, baking powder, mixed spice and cinnamon. Stir in gently until completely combined. Add the apple juice.
Fold in the parsnips, dried figs and chopped pecans. Divide the mixture between the prepared paper cases. Bake for 15-20 minutes, or until tested done when a skewer insertedinto the centre of a cupcake comes out clean. Leave to cool before serving.