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Parsnip and Carrot Cupcakes

By OcadoLife
These cakes from food writer Rosie Birket go the extra mile with orange-infused sultanas and warming spices to complement the sweet root veg. They’re ideal for packing in your rucksack or popping in a sandwich box for a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

18 total
  • 65g sultanas
  • 1 orange, juiced (approx. 80ml), plus ½ zested, plus extra 2 tbsp orange juice (approx.)
  • 1 parsnips, (approx. 160g), grated
  • 1 carrot, (approx. 100g), grated
  • 100g muscovado sugar
  • 120ml rapeseed oil
  • 6 tbsp runny honey
  • 1 tsp vanilla extract, plus 0.5 tsp
  • 3 medium eggs
  • 125g self-raising flour
  • 100g wholegrain spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 whole nutmeg, for grating
  • 50g walnuts, roughly chopped
  • 2 tbsp full-fat cream cheese
  • 60g icing sugar

Method

6 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6 and fill a 12-hole muffin tin with paper cases, to make 12 muffins. In a large pan, combine the sultanas with the orange juice and zest, bring to the boil over a medium heat and cook for 1 min. Remove and set aside to cool a little.

  2. Step 2

    Meanwhile, put the grated parsnip and carrot in a large bowl. Add the sugar, oil, honey, vanilla extract and eggs, then mix with a wooden spoon until combined.

  3. Step 3

    In a separate bowl, sift in the flours, baking powder, bicarbonate of soda, ginger, a good grating of nutmeg and a pinch of salt. Stir in the walnuts.

  4. Step 4

    Scrape the wet mixture into the bowl with the dry ingredients; stir to combine. Add the sultana mixture and mix well.

  5. Step 5

    Fill the paper cases three-quarters full and bake for 30 mins or until a skewer comes out clean. Cool on a wire rack.

  6. Step 6

    For the drizzle, whisk the cream cheese, icing sugar and vanilla extract in a bowl until well combined, adding 1-2 tbsp of orange juice to create a runny icing that you can zig-zag over the cakes with a metal spoon. Arrange in a single layer in a portable tin, ready for your walk. Eat within 3-4 days.