Hazelnut and parsnip cupcakes | Otago Daily Times Online News
We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.odt.co.nz.
Cooking tools:
- Hand mixer
- Piping bag
- Muffin tin
- Cooling rack
- Sifter
- Grater
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cupcake liner
- Refrigerator
Ingredients
- 1 cup flour
- 1 tsp ground cardamom
- 1 tsp ground mixed spice
- 1 ½ tsp baking powder
- pinch salt
- 2 eggs
- ¾ cup brown sugar (packed)
- ⅔ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated parsnips (3-4)
- ½ cup hazelnuts, lightly roasted and crushed
- 220g cream cheese, softened
- 1 Tbsp butter, softened
- ¼ cup icing sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by email
