Recipe Carrot, parsnip and beetroot cupcakes : Easy, Special and Delicious

Recipe Carrot, parsnip and beetroot cupcakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Carrot, parsnip and beetroot cupcakes. This Recipe Carrot, parsnip and beetroot cupcakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Carrot, parsnip and beetroot cupcakes was necessary 15m, cook 25m and serving 18. Attention: allergies . Without having to wait long, let's just check the Recipe Carrot, parsnip and beetroot cupcakes

Vegetables never tasted so good with these delicious carrot, parsnip and beetroot cupcakes topped with passionfruit cream cheese icing.

15 Ingredients

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  2 1/2 cups (375g) self-raising flour
  
  
  


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  1 1/2 cups (330g) dark brown sugar
  
  
  


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  1 parsnip, peeled, coarsely grated
  
  
  


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  1 carrot, peeled, coarsely grated
  
  
  


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  1 medium beetroot, peeled, coarsely grated
  
  
  


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  1/2 cup (50g) coarsely chopped walnuts
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  1 1/2 tsp mixed spice
  
  
  


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  1/2 cup (125ml) vegetable oil or canola oil
  
  
  


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  4 Coles Australian Free Range Eggs, lightly whisked
  
  
  


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  300g sour cream
  
  
  



• Passionfruit cream cheese icing



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  250g cream cheese, softened
  
  
  


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  80g butter, softened
  
  
  


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  1 1/2 cups (240g) icing sugar mixture
  
  
  


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  1 tbsp passionfruit pulp
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Line 18 holes of two ⅓-cup (80ml) muffin pans with paper cases. Combine the flour, sugar, parsnip, carrot, beetroot, walnut, orange rind and mixed spice in a large bowl.
  
  
  


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  Step 2
  
  
  
  
  Whisk the oil, egg and sour cream in a jug. Add to the flour mixture and stir to combine. Spoon mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  
  
  


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  Step 3
  
  
  
  
  To make the passionfruit cream cheese icing, use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add the icing sugar in batches, beating well after each addition. Add the passionfruit pulp and beat to combine.
  
  
  


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  Step 4
  
  
  
  
  Use a palette knife to spread the icing over the top of each cake.
  
  
  

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