Parsnip and Quince Cupcakes

Name: Parsnip and Quince Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: 1 Tbsp baking soda; 113 grams stick butter, at room temperature; 355 milliliters buttermilk; 355 milliliters canola oil; 454 grams cream cheese, at room temperature; 59 milliliters dry white wine; 6 eggs; 946 milliliters all-purpose flour; 0 teaspoons peeled and finely chopped fresh ginger; 177 milliliters granulated sugar; 710 milliliters granulated sugar; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 Tbsp ground ginger; 1 teaspoons ground nutmeg; 177 milliliters honey; 1 teaspoon lemon juice; 946 milliliters shredded parsnips; 237 milliliters powdered sugar; 680 grams quince (about , peeled, cored and cubed; 2 teaspoons salt; 237 milliliters seltzer water; 1 Tbsp vanilla extract; 1 teaspoon vanilla extract

Parsnip and Quince Cupcakes might be just the American recipe you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains around 6g of protein, 14g of fat, and a total of 423 calories. A mixture of lemon juice, eggs, ground cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Sift together the flour, granulated sugar, baking soda, all of the spices and the salt.

Ingredients you will need

Granulated Sugar

Baking Soda

Spices

All Purpose Flour

Salt

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, buttermilk, oil and vanilla. Slowly add the sifted ingredients to the wet ingredients and beat until just combined. Fold in the shredded parsnips. Fill the liners about three-quarters of the way full and bake, 16 to 18 minutes.

Ingredients you will need

Buttermilk

Parsnip

Vanilla

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Oven

Bowl

For the compote: Bring the seltzer, wine, granulated sugar and ginger to a simmer and heat through until the sugar dissolves.

Ingredients you will need

Sugar

Compote

Sparkling Water

Ginger

Wine

Add the cubed quince and simmer gently until tender but not mushy, 15 to 20 minutes.

Ingredients you will need

Quince

Strain the fruit from the liquid and continue to reduce the liquid in the pot until it becomes syrupy. (You will use this to finish off the top of the cupcake.) Chill both the syrup and fruit in the refrigerator.

Ingredients you will need

Cupcakes

Fruit

Syrup

Equipment you will use

Pot

For the frosting: In an electric mixer with a whisk attachment, beat the cream cheese until smooth and free of lumps.

Ingredients you will need

Cream Cheese

Frosting

Equipment you will use

Hand Mixer

Whisk

Add the butter and beat together until fully combined. Slowly add the powdered sugar.

Ingredients you will need

Powdered Sugar

Butter

Add the honey and vanilla and beat until combined.

Ingredients you will need

Vanilla

Honey

To assemble: Core out the center of the cupcakes and fill with quince compote. Frost with honey cream cheese frosting and drizzle reduced compote liquid on top.

Ingredients you will need

Cream Cheese Frosting