Winter Spice Parsnip EVOO Cupcakes Recipe - Cape Schanck Olive Oil
Winter Spice Parsnip EVOO Cupcakes - Preparation: 20min - Cooking Time: 20min - Serves: 24 Cupcakes INGREDIENTS Dry Ingredients Wet Ingredients Optional: Cream
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Ingredients
- 180g Plain Flour
- 180g Almond Meal
- 1 1/2 teaspoon Baking Powder
- 3/4 teaspoon Bi-Carbonate of Soda
- 1/4 teaspoon Sea Salt
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Ground Ginger
- 1/2 whole Cardamom (finely grated)
- Pinch of grated Nutmeg
- 150g Caster Sugar
- 165g Brown Sugar
- 225ml Leccino Extra Virgin Olive Oil
- 3 large Eggs
- 3 teaspoons Vanilla Extract
- 480g finely grated Parsnip (3-4 medium sized Parsnip)
- 150g Dried Raisins
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