Ingredients

80g

parsnips, peeled and grated

140g

coconut butter

130g

coconut sugar

free-range eggs

250g

almond flour

1 tsp

ground ginger

1 tsp

baking powder

100ml

almond milk

1/4 tsp

salt

For the topping

Chopped mixed nuts

2 tablespoons

pecans, while and chopped up

3 tablespoons

smooth peanut butter

Delicious gluten free cupcakes from Niki B of nikibakes. 'It’s the season to be warm and merry and what better way to start the festivities by whipping up a batch of my easy and gluten free parsnip and pecan cupcakes! They’re so delicious and moist inside, you’ll wonder why you never tried adding grated parsnips to your sweet treats before!'

Method

Preheat the oven to 190C/Gas 5. Line 12-hole muffin tray with paper cases and set aside.
Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined.
Sift together the almond flour, ginger, baking powder and salt. Add half of the dry ingredients mixture to the coconut butter mixture, then beat in half of the almod milk. Add the remaining almond flour mixture and the remaining milk and grated parsnips and beat until well combined.
Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
Decorate your cupcakes with you smooth peanut butter topping and a couple pieces of the whole pecans and chopped nuts, enjoy!