Parsnip and pecan cupcakes

Ingredients (makes 12 cupcakes)

Parsnip and pecan cupcakesParsnip and pecan cupcakes

  • 175g unsalted butter, plus extra for greasing
  • 250g soft dark brown sugar
  • 100ml honey
  • 3 free range eggs
  • 250g self-raising flour
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g parsnips, peeled and grated
  • 1 apple peeled, cored and grated
  • 50g pecans, roughly chopped

Buttercream topping

  • 160g unsalted butter
  • 200g icing sugar
  • 1 parsnip, peeled and grated
  • 50g caster sugar


  1. Preheat the oven to 160°C and grease a 40mm deep muffin/cupcake tray or alternatively, line with paper cases.
  2. Place the honey, sugar and butter into a pan and melt then leave to cool.
  3. Once the sugar mix has cooled, place in a mixing bowl with the eggs and whisk until it is light and fluffy.
  4. Gently fold in the self-raising flour, mixed spice and baking powder.
  5. Fold in the grated parsnip, apple and pecans before placing equal amounts into the greased cupcake tray/paper cases.
  6. Cook for 15 minutes. To test if it is cooked all the way through, place a skewer into the cake, if it is clean when removed, then the cupcake is cooked.
  7. When cooked, immediately turn the cupcakes out onto a baking rack and allow to cool before decorating with the buttercream topping.
  8. For the buttercream topping, place the softened butter and icing sugar into a bowl and beat for a minute. Place the mixture into a piping bag with a star nozzle fitted and pipe equal amounts onto the cupcakes.
  9. For the caramelized parsnip topping, preheat the oven to 100°C, line a baking tray with a silpat mat or baking parchment. Mix the grated parsnip with the sugar and scatter across the lined tray. Bake in oven for 2 hours until golden and crisp then leave to cool. When you are ready to serve, break up the crispy grated parsnip and sprinkle over the buttercream.