Back to your roots: Mother’s Day cupcakes

cupcakes

Mother’s Day is fast approaching people! If you haven’t planned anything, then what better way to show your love for your ma, than by baking her a cake? You just need an old root veg and the usual store cupboard staples to make something pretty darn good at the last minute. Make up the basic sponge, then flavour it depending on what veg you’re using.

ROOT VEG CUPCAKES

Makes 12

For the basic sponge

200g root vegetable of your choice

175g soft brown sugar

2 large free-range eggs

175g plain flour

1 heaped teaspoon baking powder

sea salt

90ml vegetable oil

For the drizzle icing

200g icing sugar

zest and juice from 1 citrus fruit of your choice

Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole cupcake tray with paper cases. Scrub, trim and coarsely grate the veg, then place into a large bowl with the sugar and eggs. Whisk well, fold in the flour, baking powder and a pinch of salt, then stir in the oil.

To flavour your basic sponge, give these flavour combos a go…

If using parsnip, add 2 balls of finely chopped stem ginger (or ½ teaspoon ground ginger) and serve with a lime drizzle icing.

For butternut squash, pumpkin or carrot, add ½ teaspoon of spices such as cinnamon, mixed spice or ground cloves and a good grating of nutmeg. Jazz them up further with the zest of an orange and bashed walnuts or finely chopped dates.

For beetroot, add some chopped chocolate and 2 tablespoons of cocoa powder.

Using courgette? Stir in vanilla and the zest from 1 lemon.

Divide the cake mix between the paper cases, then place in the hot oven for 15 to 20 minutes, or until an inserted knife comes out clean. Leave to cool completely. Meanwhile, sieve the icing sugar into a large bowl, add the citrus zest and juice and mix well. Drizzle the drizzle icing over your cooled cakes, then serve up with a hot cuppa.

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One comment

  1. Pingback: Root to fruit: butternut squash |

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