Wilton Parsnip Mini CakesBack to category
Wilton Parsnip Mini Cakes
Since vegetables are an important part of a healthy diet, then these mini cake desserts should be a staple at all dinner tables!
Make your own and share using #ACMooreInspired.
- Time:several hours
1Prepare pan. Preheat oven to 350°F. Spray 12-cavity mini fluted tube pan with vegetable pan spray.
2Make candied parsnips. Combine 1/3 cup water and 1/4 cup granulated sugar in small saucepan. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat to low and add 1/3 cup grated parsnip. Cook for 5-6 minutes or until parsnips are tender; stirring occasionally. Remove from heat and strain. In a bowl, toss 3/4 cup granulated sugar and cooked parsnips together. Spread in an even layer over parchment paper to cool and dry.
3Bake cake. Combine 1-1/4 cups flour, 1/2 cup granulated sugar, 1/2 cup firmly-packed dark brown sugar, teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger in a bowl. In another bowl, whisk 2 eggs until foamy, about 1 minute; add 3/4 cup vegetable oil in a thin stream and whisk until well combined. Stir in flour mixture until just combined. Stir in 1-1/4 cup firmly packed grated parsnip and 1/4 cup finely chopped toasted walnuts. Divide evenly into prepared pan. Bake 22-24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan to cooling grid; cool completely. Note: project time does not include the cooking, baking or cooling times in this recipe.
4Make glaze. Whisk together 1 cup confectioners sugar, 1/4 cup (1/2 stick) browned butter and 1/2 teaspoon salt in a bowl. Add milk 1 tablespoon at a time until thick but spreadable. Ice tops of mini cakes with this glaze; immediately sprinkle with candied parsnips.
Makes about 12 mini cakes.