date: 2020-09-27T07:22:34.292Z image: https://img-global.cpcdn.com/recipes/fde529ed536dc74c/751x532cq70/vickys-parsnip-cupcakes-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/fde529ed536dc74c/751x532cq70/vickys-parsnip-cupcakes-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/fde529ed536dc74c/751x532cq70/vickys-parsnip-cupcakes-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Juan Barnes ratingvalue: 4.3 reviewcount: 38532 recipeingredient: - "80 ml full fat coconut milk" - "1/2 tsp lemon juice" - "115 g granulated sugar" - "120 g crushed pineapple patted dry" - "2 tbsp oil" - "1 tsp vanilla extract" - "1.5 tsp ground cardamom" - "1/2 tsp ground cinnamon" - "1/2 tsp ground nutmeg" - "1/2 tsp ground ginger" - "1 medium parsnip grated 90g grated" - "140 g glutenfree plain flour" - "1 tsp baking powder" - "1/4 tsp baking soda bicarb" - "1 pinch xanthan gum if using glutenfree flour" - "40 g raisins or sultanas" recipeinstructions: - "Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin" - "Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt" - "Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle" - "Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture" - "Stir in the grated parsnip and raisins" - "Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8" layer or until golden. A toothpick test will work to check if they're done" - "Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners.....next time!" - "Recipe can easily be doubled to make a 2 layer cake" categories: - Recipe tags: - vickys - parsnip - cupcakes katakunci: vickys parsnip cupcakes nutrition: 254 calories recipecuisine: American preptime: "PT17M" cooktime: "PT45M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys parsnip cupcakes, gf df ef sf nf. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Recipe of Favorite Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas. Recipe of Super Quick Homemade Pan Fried Spiced Ribeye Step-by-Step Guide to Prepare Speedy Vickys Yorkshire Puddings, GF DF EF SF NF. Easiest Way to Make Favorite Vickys Rice Cake Topper. Everyone's favorite beach cocktail in cupcake form! Vickys Parsnip Cupcakes, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it is fast, it tastes delicious. Vickys Parsnip Cupcakes, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic. To get started with this recipe, we must first prepare a few components. You can cook vickys parsnip cupcakes, gf df ef sf nf using 16 ingredients and 8 steps. Here is how you cook it. ##### The ingredients needed to make Vickys Parsnip Cupcakes, GF DF EF SF NF: 1. Prepare 80 ml full fat coconut milk 1. Get 1/2 tsp lemon juice 1. Prepare 115 g granulated sugar 1. Take 120 g crushed pineapple, patted dry 1. Take 2 tbsp oil 1. Take 1 tsp vanilla extract 1. Get 1.5 tsp ground cardamom 1. Take 1/2 tsp ground cinnamon 1. Take 1/2 tsp ground nutmeg 1. Prepare 1/2 tsp ground ginger 1. Get 1 medium parsnip, grated (90g grated) 1. Prepare 140 g gluten-free / plain flour 1. Make ready 1 tsp baking powder 1. Get 1/4 tsp baking soda / bicarb 1. Make ready 1 pinch xanthan gum if using gluten-free flour 1. Take 40 g raisins or sultanas Halloween Meatloaf Head Recipe: Spooky Pasta Dinner and Party Ideas. You look after heating scorch Vickys Cheeseburger Meatloaf, GF DF EF SF Turkish Recipes, Ethnic Recipes, Iftar, Cheeseburger Chowder, Risotto, Macaroni And Cheese, Soup, Food And Drink, Breakfast. Ingredients of Vickys Cucumber & Peach Salsa, GF DF EF SF NF. Vickys Cucumber & Peach Salsa, GF DF EF SF NF instructions. ##### Steps to make Vickys Parsnip Cupcakes, GF DF EF SF NF: 1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin 1. Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt 1. Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle 1. Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture 1. Stir in the grated parsnip and raisins 1. Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8" layer or until golden. A toothpick test will work to check if they're done 1. Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners.....next time! 1. Recipe can easily be doubled to make a 2 layer cake Ingredients of Vickys Cucumber & Peach Salsa, GF DF EF SF NF. Vickys Cucumber & Peach Salsa, GF DF EF SF NF instructions. Combine all ingredients in a medium bowl and gently stir. modus operandi of Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF. Prepare of mozzarella cheese or dairy/soy-free melting cheese. Hot Cocoa Cupcakes: hot chocolate, in cake form. 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