Spicy and sweet!
Ginger and parsnips are a total match made in heaven! Add a sweet fluffy icing and a little iced ginger biscuit heart and you are winning in every way!
These are adult cupcakes really so no need to share them with the sticky finger brigade, okay?
This recipe will make you a cake or 12 cup cakes!
You will need
250 g self-raising flour
1 tsp baking powder
1/4 tsp salt
3 tsp ground ginger
125 g golden caster sugar
125 g light muscovado sugar
2 stem ginger balls chopped fine
3 Eggs (free range, large)
200 g parsnips (finely grated) squeeze out any excess liquid
1 ½ tsp vanilla bean paste
125 g butter (salted, melted and slightly cooled)
Topping (double this for a cake)
300 g icing sugar
150 g butter, room temp and softened
3 tablespoons stem ginger syrup