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Preparation
Ingredients

Parsnip and Ginger Cupcake with Light Whipped Cream Cheese Frosting

  

Method


For the sponge

  1. Mix it up – combine the parsnip, cinnamon, sultanas, ginger, oil, egg, milk and sugar into a lovely, thick, creamy goo.
  2. Shake it – sift flour and baking powder together and whisk up well.
  3. All in – add dry to wet ingredients and mix until just combined.
  4. Time for a cuppa –bake for 25 minutes at 180°C/350°F/Gas 4.

For the frosting

  1. Beat it – whisk up the sugar, orange zest, light cream cheese and quark.
  2. Finishing touches – pipe onto cupcakes with a 1m nozzle.
Top Tip
Calm down – to avoid your cakes collapsing in the oven, don’t overdo your sponge mix. The raising agents in the dry mix react quickly with moisture – over-mixing causes the bubbles to break and the cakes to sink.

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