Parsnip and Brussels Sprout Cupcakes with Purple Mash

Ingredients

• 100g Kerrygold block butter
• Large pinch of saffron or ½ tsp turmeric
• 12 baby Brussels sprouts or small florets of broccoli, trimmed
• 2 eggs
• 150ml soured cream
• 175g parsnips, peeled and grated
• 2 tsp grated lemon zest
• 250g plain flour
• 1 tbsp baking powder
• Pinch of salt
• For the topping:
• 450g Purple Majestic potatoes
• 200g soft cheese
• Salt and black pepper
• Sprigs of thyme and edible glitter or gold leaf to decorate