Last week (September 15th-21st) was National Cupcake Week in the UK and I only found out on Saturday, this happens to me every year! So yesterday I decided to celebrate the last day by developing a new cupcake flavour – and so parsnip and raspberry cupcakes with raspberry swirl cream cheese frosting were born!
I love putting vegetables in cake, they give the cake a moistness you can’t really get any other way. The parsnip in these cupcakes also give them a depth of sweetness you just can’t get with sugar, they lend themselves really well to cupcakes and I can’t believe it’s taken me so long to bake with parsnips! It’s weird though, when I told people I was putting parsnip in cake they were confused – the same thing happened when I made sweet potato cupcakes – yet nobody bats an eyelid at the idea of carrot cake! I made my mum taste these cupcakes before I would tell her what was in them so her opinion wasn’t swayed by the unusual ingredient – she loved them. She said she could taste something but couldn’t put her finger on what it was, when I told her it was parsnip she was surprised but definitely a convert!
I didn’t want to use just parsnip and raspberries really compliment the parsnip and spices in this cake, it’s definitely a winning combination. The raspberry flavour comes from a homemade raspberry sauce and raspberry cider. I’ve been baking a lot with raspberries at the moment, I want to use them as much as possible while they’re still in season, and Tesco’s raspberries have been really good lately! I’ve bought a bunch that I’ve frozen to use in smoothies later!