Recipe: Delicious Vickys Parsnip Cupcakes, GF DF EF SF NF

Vickys Parsnip Cupcakes, GF DF EF SF NF. Prepare of xanthan gum if using GF flour. GF vegan banana pancakes that don't stick to the pan!!! These simple overnight oats are packed with goodness and tastes like pie.

Ingredients of Microwavable Chicken Soft TacosYou need. Vickys Roast Chicken Ratatouille, GF DF EF SF NF Recipe by Vicky@Jacks Free-From. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF instructions. You can have Vickys Parsnip Cupcakes, GF DF EF SF NF using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Parsnip Cupcakes, GF DF EF SF NF

1. You need 80 ml of full fat coconut milk.
2. You need 1/2 tsp of lemon juice.
3. Prepare 115 g of granulated sugar.
4. You need 120 g of crushed pineapple, patted dry.
5. You need 2 tbsp of oil.
6. Prepare 1 tsp of vanilla extract.
7. You need 1.5 tsp of ground cardamom.
8. Prepare 1/2 tsp of ground cinnamon.
9. It's 1/2 tsp of ground nutmeg.
10. It's 1/2 tsp of ground ginger.
11. It's 1 of medium parsnip, grated (90g grated).
12. Prepare 140 g of gluten-free / plain flour.
13. Prepare 1 tsp of baking powder.
14. Prepare 1/4 tsp of baking soda / bicarb.
15. It's 1 pinch of xanthan gum if using gluten-free flour.
16. Prepare 40 g of raisins or sultanas.

Simply dump all the ingredients into a large bowl and mix together. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF. A toothpick test will work to Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF step by step. Vickys St Patricks Day Minty Green Cookies GF DF EF SF NF.

Vickys Parsnip Cupcakes, GF DF EF SF NF instructions

1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8" round cake tin.
2. Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt.
3. Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle.
4. Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture.
5. Stir in the grated parsnip and raisins.
6. Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8" layer or until golden. A toothpick test will work to check if they're done.
7. Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners.....next time!.
8. Recipe can easily be doubled to make a 2 layer cake.

Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. You can cook Vickys Vol Au Vents, GF DF EF SF […] I am very honored that the famous and great NIA shared one of her favorite recipes with us. Ranger's Classic Granola (GF) (DF) (SF). Just a change from a sandwich, the kids like them, they're good finger food for parties.