Parsnips are one of my favorite tubers. Yes, a person can have a favorite tuber. They are wonderful roasted with carrots, drizzled with a little olive oil, salt, and pepper. Even better, they make a great puree as an alternative to mashed potatoes. And, as I’m happy to discover, they also work in this delicious cupcake!
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Basically, this is a carrot cake cupcake where you switch the parsnip for the carrot. I found the recipe pretty simple. I varied a little from Ming’s instructions for mixing the ingredients. I mix the wet ingredients separately from the dry, and I sift the flour, baking soda, and spices together. I added the pineapple and parsnips to the batter last. For people with the correct attachment for their food processor, grating the parsnips should be no trouble. I cannot find my attachment, so I grated a LOT of parsnips by hand. But the result was worth it. These cupcakes stay very moist, thanks to the canola oil, parsnips, and pineapple in the batter. And any cupcake is vastly improved with a dollop of cream cheese frosting.
I hope other people will try out this recipe. It’s a great conversation cupcake with a yummy taste to boot. I’m keeping it in my repertoire.
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