Apple Parsnip Cupcakes with Boozy Apple Cider Icing
These delicately spiced apple parsnip cupcakes are packed full of fruit and vegetables! The tart apples and earthy parsnips pair well against the sweet sponge cake, spiced up with cinnamon. I've topped them with a boozy apple cider frosting that is sweet, tangy and has a cheeky hint of alcohol.
150g5 oz raw parsnip, peeled and grated (approx 1)
1applepeeled and grated
250g2 cups plain flour (all-purpose)
115g½ cup butter, softened
100g½ cup sugar
150g½ cup plain yogurt
For the Boozy Apple Cider Icing
80g¼ cup butter, softened
30ml⅛ cup alcoholic apple cider drink(or substitute apple juice)
250g2 cups powdered icing sugar
Preheat oven to 180C/350F. Grease or line a muffin tin.
Peel and finely grate the parsnip and apple. Set aside.
In a medium-sized bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the parsnip and apple.
In another bowl, use an electric hand mixer or stand mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating each in well. Beat in the vanilla extract, blend well and then add the yogurt and gently combine.
By hand, stir the dry ingredients into the wet.
Spoon the mixture into the muffin cups, filling them ¾ full.
Bake for 20 minutes or until an inserted skewer comes out clean.
Allow to cook for a few minutes in the tin and then transfer to a wire rack to cool completely.
For the icing, beat the butter until smooth, then add the cider and vanilla. Add the icing sugar and beat until smooth. Top the completely cooled cupcakes.