About this recipe:The natural sweetness of parsnips, dried fruit and apple juice make these delicious cupcakes a treat for those needing to follow a sugar-free diet or if you don't like overly sweet cakes. Instead of parsnips, the cakes can be made with the same quantity of grated raw carrots. This recipe is from my book 'Special Cupcakes'. See footnote below for more details.
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 180ºC/350ºF/gas mark 4. Line muffin trays with 15 paper cases.
Put the eggs in a mixing bowl and whisk in the oil in a thin stream so it combines smoothly with the eggs. Stir or whisk in the flour, baking powder and mixed spice, add the parsnips, sultanas and figs and mix until everything is combined. Finally stir in the apple juice.
Spoon into the paper cases and press a pecan half on top of each. Bake for 15 -20 minutes or until a skewer pushed into the centre of one of the cakes comes out clean.
Cool in the tray for 10 minutes before removing to a wire rack to cool completely.
If extra sweetness is required, add a little fructose or one of the commercial sweeteners that are suitable for diabetics.