Recipe & Pic from Dishing Up The Dirt
I felt the need to end with a sweet treat so here is an absolutely scrumptious way to use your parsnips this week!
~Rae
1 cup all purpose flour (I used Bob's Red Mill)
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup packed light brown sugar
2/3 cup walnut oil (or another neutral tasting oil)
2 large eggs (lightly beaten)
1 teaspoon vanilla extract
2 cups grated parsnips (from about 1 large parsnip)
1 (8 ounce) package cream cheese (room temperature)
1/4 cup honey
Preheat the oven to 350F. Grease a standard 12 cup muffin tin.
In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.
Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.
Let the cupcakes cool completely before frosting.