Recipe: Parsnip Spice Cupcakes with Cream Cheese Frosting

PARSNIP SPICE CUPCAKES



"Working in Seattle's Pike Place Market, I experience the change in seasons through the rotation of vegetables through the Market produce stands. In fall and winter months, many root vegetables make their appearance and with them, the parsnip.

Parsnips have a nutty, earthy characteristic which adds a depth in flavor that I crave, and when parsnips are plentiful, I enjoy working them into recipes that would traditionally call for potatoes or carrots. For this spiced cake, select parsnips that are 5- to 10-inches in length as they are sweet and contain more moisture than larger sizes, which can be woody with a bitter core." - Kurt Beecher Dammeier

2 large eggs
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground ginger
Pinch of ground cloves
2 cups very coarsely grated parsnip (2 to 3 medium parsnips)
1/3 cup roughly chopped dried sour or sweet cherries or dried cranberries, plus extra for garnish
1/2 cup walnut pieces (optional)
1 cup all-purpose flour
Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).

In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly.

Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full.

Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.

Frost with the cream cheese frosting and garnish with additional cherries.

Make Ahead: The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.

CREAM CHEESE FROSTING
Makes about 1 1/2 cups

6 tablespoons (3⁄4 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
About 3/4 cup powdered sugar, sifted

Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.

Make Ahead: The frosting can be stored in an airtight container for up to 1 week in the refrigerator. Bring to room temperature before using.

Makes one 9-inch round cake or about 2 dozen cupcakes
Source: Pure Flavor by Kurt Beecher Dammeier