adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot, parsnip and beetroot cupcakes
Carrot, parsnip and beetroot cupcakes
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in delectable vegetable cupcakes crowned with passionfruit cream cheese frosting.
Ingredients:
  • 375g self-raising flour
  • 330g brown sugar
  • 1 parsnip, peeled, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 medium beetroot, peeled, coarsely grated
  • 50g walnut
  • 2 tsp finely grated orange rind
  • 3.75 gm mixed spice
  • 125ml vegetable oil
  • 4 Free Range Eggs, lightly whisked
  • 300g sour cream
  • 250g cream cheese, softened
  • 80g butter, softened
  • 240g icing sugar mixture
  • 20.00 ml passionfruit pulp
Instructions:
  • Preheat your oven to 180C. Line 18 holes of two ⅓-cup (80ml) muffin pans with paper cases. In a large bowl, mix together flour, sugar, parsnip, carrot, beetroot, walnut, orange rind, and mixed spice.
  • In a jug, vigorously whisk together the oil, egg, and sour cream. Pour the mixture into the flour mixture and gently stir until fully combined. Divide the batter evenly among the paper cases. Bake for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Let them cool completely on a wire rack.
  • For the passionfruit cream cheese icing, whip cream cheese and butter together with an electric mixer until smooth. Gradually mix in icing sugar, then add passionfruit pulp and blend until combined.
  • Frost each cake using a palette knife.

Similar Recipes