Maple parsnip cupcakes with maple buttercream: Autumn cupcake quartet; cupcake with sprinkles
Cakes & biscuits,  Yum

Maple parsnip cupcakes with maple

This is another one of those recipes that I could not find anywhere, at least not quite what I wanted. While there are numerous other recipes out there, many of them have ingredients that don’t go with parsnip in my opinion or mask the flavour of the parsnips. I wanted something more subtle, so that the nuttiness of the parsnip could shine. These are my maple parsnip cupcakes.

Maple parsnip cupcakes with two parsnips on a blue background: Autumn cupcake quartet

Mmmm, parsnips

I definitely get my love of parsnips from my dad. I especially love the combination of parsnip and maple. One of my very favourite side dishes is roasted parsnips with maple chilli glaze.

Good parsnip has a delicious nuttiness to it. I wanted this to be the main taste in these cupcakes. Basically, imagine a carrot cake with less spice. The maple syrup not only goes perfectly with the parsnips, but it means that the cupcakes are not as sweet.

Fresh, delicious and unusual maple parsnip cupcake with maple cream cheese frosting and Autumn coloured sprinkles: Autumn cupcake quartet

Tips for making the maple parsnip cupcakes

If you have a food processor, use it to grate the parsnip and the apple. I don’t have one yet (but I have my eye on this one) so I used a hand grater. The parsnips can be a little difficult to grate by hand – tends to break off in chunks – so watch out for chunks in the batter. You may even need an additional parsnip if you have too many chunks.

These cupcakes will not rise much. That is normal. However, they will bake better at a lower temperature. A higher oven temperature will result in very dark cupcakes before they are cooked in the middle – I know, I tried it. The middle will be sunken, too.

If you like nuts in your cupcakes, chopped pecans or walnuts could be great. Add about a cup when you add the parsnip and apple.

Sometimes, the maple syrup can make the buttercream runny. Start by adding just half the amount to the mix. You may have to add more icing sugar. However, before you do, put the frosting in the fridge to firm up the butter (and thus the frosting).

Alternatively, you can use this recipe for maple cream cheese frosting we made to go with our pumpkin spice cupcakes.

Ready for devouring: maple parsnip cupcake with maple cream cheese frosting and Autumn coloured sprinkles: Autumn cupcake quartet

Try our maple parsnip cupcakes today – or any of the other cupcakes in our Autumn cupcake quartet!

Yes, parsnip might be an unusual choice for cupcakes, but it is the perfect taste of Autumn and a great addition to our Autumn cupcake quartet.

If you are not a fan of parsnips in general, these are not the cupcakes for you.

What do you think: will these maple parsnip cupcakes be your new Autumn favourites?

Maple parsnip cupcakes with maple buttercream frosting

Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Cupcakes

Australian/American

Servings: 24 persons

Maple parsnip cupcakes with maple buttercream; Autumn cupcake quartet; half eaten cupcake with fork

This moist cupcake has the subtle nuttiness of parsnips and the sweetness of maple syrup. Unusual, but delicious.

Ingredients

    For the cupcakes
  • 250g parsnips, grated
  • 1 apple, peeled and cored
  • 175g unsalted butter
  • 1 packed cup of brown sugar
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1 3/4 cup plain flour
  • 2 tsp baking powder
  • 1 tsp baking (bi-carb) soda
  • 1 tsp cinnamon
  • pinch of salt
    For the frosting
  • 125g butter at room temperature
  • 1/4 cup maple syrup
  • pinch of salt
  • 2 cups icing sugar

Instructions

    For the cupcakes
  1. Preheat the oven to 170°c. Line your cupcake tin with patty pans.
  2. Melt the butter, sugar and maple syrup in a pan over a gentle heat, then allow it to cool slightly.
  3. While you are waiting, grate the parsnips and the apple.
  4. Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl and set aside.
  5. Once the maple syrup mix has cooled to room temperature, whisk the eggs into this mixture, then stir in the sifted dry ingredients. Mix well.
  6. Fold in the grated parsnip and apple (and nuts if you wish).
  7. Fill the patty pans to 2/3 full. Bake for 18-20 mins until a skewer inserted into the cupcake comes out clean.
  8. Cool the cakes slightly in the tin before turning out onto wire racks to cool completely.
    For the frosting
  1. Beat the butter on high until light and fluffy.
  2. Add the maple syrup and salt and mix to combine.
  3. Add one cup of icing sugar and beat well.
  4. Add the second cup, a little at a time, until the desired consistency is reached.

Notes

If you have a food processor, use it to grate the parsnip and apple. Otherwise, you might need an extra parsnip as some will come off in chunks when you are using a hand grater (and we don’t want chunks in the cupcakes).

http://www.teawithmum.com/maple-parsnip-cupcakes/
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Maple Parsnip cupcakes with maple buttercream: Autumn cupcake quartet; cupcake with parsnips on a blue background

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