e. suggested that perhaps he needed vegetables more than cupcakes for his birthday.
i took this as a challenge.
parsnip cakes
(adapted from epicurious)
1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
1 tablespoon of fresh grated ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 large eggs
1/2 cup vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract
2 cups (packed) shredded peeled parsnips (about 3 large)
preheat oven to 350°f.
line muffin tins (about 24 regular size cakes).
combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. whisk eggs, oil, milk, fresh ginger and vanilla in medium bowl to combine. pour egg mixture over dry ingredients; stir until just combined. stir in parsnips. fill tins about 3/4 full. bake until tester inserted into center comes out clean, about 20 minutes.
ginger cream cheese frosting
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups powdered sugar
preheat oven to 350°f.
line muffin tins (about 24 regular size cakes).
combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. whisk eggs, oil, milk, fresh ginger and vanilla in medium bowl to combine. pour egg mixture over dry ingredients; stir until just combined. stir in parsnips. fill tins about 3/4 full. bake until tester inserted into center comes out clean, about 20 minutes.
ginger cream cheese frosting
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups powdered sugar
