Wholesome Turnip Cupcakes

Don’t laugh.

I wrote a post a while back about using vegetables in baking and made fun of a recipe my mother had for Whole Wheat Turnip Cake. Joked about coming up with a GF/Vegan version and then promptly said ‘NOT!’

Except surprisingly enough, there was a lot of search engine traffic looking for such a thing!

My dear readers, I do not like to disappoint. So I took my mother’s recipe and worked on it tirelessly (ok not that hard) to come up with a pretty decent version for all you weirdos looking for more veggies in your sweets. (Cough – freaks!)

Here goes!

WholeSOME Turnip Cupcakes

  • 3/4 cup softened Earth Balance or Vegan Becel
  • 1 cup brown sugar, packed
  • 2 tsp baking soda
  • 1 cup unsweetened plain almond milk
  • 1 tsp lemon juice
  • 1 cup cooked, mashed, cold turnip (about 2 small turnips worth)
  • 1 cup raisins (I hate raisins so I swapped chocolate chips)
  • 1/2 cup chopped walnuts (I didn’t have any so I used chopped pecans)
  • 1 1/4 cup brown rice flour
  • 1/2 cup cornstarch
  • 1/2 cup tapioca starch
  • 1/4 cup sorghum flour
  • 2 tsp Xanthan gum
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Icing sugar (optional)

Directions:

  1. Preheat oven to 350F.
  2. Cream margarine, add sugar and beat until fluffy.
  3. Add lemon juice to milk to sour it. Add baking soda to the soured milk and stir well.
  4. Add milk to the creamed butter mixture.
  5. Add in turnip, raisins, and walnuts.  Mix well.
  6. Combine dry ingredients.  Add dry ingredients to wet ingredients and beat well.
  7. Line a 12-cup muffin tin with cupcake papers.
  8. Measure batter out  in equal portions to all 12 muffin cups.
  9. Bake in preheated oven for 25-30 minutes until tested and done.
  10. Sprinkle with icing sugar when warm out of the oven, if desired.

Shock of shocks. This recipe is amazing. Since the original recipe does not contain eggs at all there’s no worries about the egg replacement not being suitable. I assume the turnip in the recipe serves to replace any egg. It tastes like a nice light spice cake and the crunch of the nuts is amazing. I don’t regret omitting the raisins as I think that I would have hated this recipe simply for that reason. The chocolate chips were a nice addition and I think it will be enough to pass this recipe off as a ‘treat’ to my sugar-addicted friends.  I just won’t tell them what the secret ingredient is.

I take back all the negative and derogatory things I said about turnip cake and those who were on a mission searching for it. I have found the perfect recipe, courtesy of my dear mother, and I will be thanking her (and begging forgiveness from her) the next time I chat with her.

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4 Responses to “Wholesome Turnip Cupcakes”

  1. September 19, 2013 at 9:10 pm #

    Did the muffins stay moist for a few days? How do the freeze?

    • September 20, 2013 at 12:28 am #

      These are pretty moist – not in a soggy way though. I haven’t had a chance to test freezing these cupcakes but I would guess it would be fine. If you freeze some I’d appreciate you letting us all know how they did after thawing. Thanks!

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