Description
These moist and spiced cake bites feature grated parsnips and nutty brown butter for a unique, earthy-sweet dessert.
Ingredients
- 1 cup unsalted butter, browned and cooled
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated parsnips (about 2 medium)
- 1/2 cup chopped walnuts or pecans (optional)
- Cream cheese frosting for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, combine the cooled brown butter and sugar. Beat until smooth. Add eggs one at a time, then stir in vanilla.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in grated parsnips and nuts (if using).
- Spoon batter into prepared mini muffin tin, filling each about 3/4 full. Bake for 18-22 minutes, until a toothpick inserted comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack. Frost with cream cheese frosting if desired before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American