Nov 09, 2016 These are the delicious Parsnip Cupcakes I promised I’d share from Martha Stewart’s Vegetables, the wonderful cookbook I recently reviewed and have been using constantly. (Incidentally, there are lots of gorgeous recipes in there for a holiday table, the Herb and Scallion Bread Pudding, in particular looks divine. Ooh, and the Twice-Cooked Potato and Leek Casserole topped with fried leeks, OMG. And the carrots and chard I pictured in my review are a stunning side, too.) I had never baked with parsnips, and I was equal parts skeptical and curious. Curious won, obviously, and I’m so happy it did. Because these were scrumptious! The earthy-sweet vegetable is akin to a carrot, but makes a lighter-coloured cupcake, really pretty – perfect for a wedding (honestly, they’re that good). I’m totally hooked. It was such a lovely surprise that the “spiced” part of the recipe referred to cardamom and not cinnamon, as you’ve come to expect from veggie desserts (like carrot, pumpkin, et al.) They were so light and tender. Excellent cupcakes. The swirl of cream cheese frosting was a perfect finishing touch. And that gorgeous cake stand is from Martha’s collection at Macy’s. Now I’m obsessing over what other vegetables I could cupcake – beets maybe?! This is happening, get ready.
