Parsnip cupcakes with hazelnuts: delicious start of a Sunday morning !

Listen: I am ideally happy. My happiness is a kind of challenge. As I wander along the streets and the squares and the paths by the canal, absently sensing the lips of dampness through my worn soles, I carry proudly my ineffable happiness. The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.

Vladimir Nabokov, Selected Letters, 1940-1977
Parsnip Cupcakes

Ingredients:
– 125g peeled grated parsnip
– 200g peeled grated apples
– 250g wheat or spelt (spelt flour is tastier for this recipe!) flour
– 125g full cane sugar
– 1 teaspoon cinnamon
– 1/2 teaspoon cardamom
– 1/2 teaspoon baking soda with 1/2 teaspoon vinegar
– 4 tablespoons cocoa
– 50g ground hazelnuts
– 50ml water
– 40 ml olive oil
– 1 egg

Topping ingredients:
– 2 tablespoons hazelnuts

Hint:
Parsnip-cocoa combination gives a really dense and delicious taste: try the cupcakes yourself, the recipe is super-easy !

Method:
1 Preheat an oven to 180C
2 Wash, peel and grate apples and parsnip to a large bowl
3 Add to the grated guys: flour, sugar, cinnamon, cardamom, cocoa, ground hazelnuts, water, olive oil and egg: mix them well
4 Add to the bowl baking soda with vinegar and mix well
5 Put the dough in the buttered muffin form and bake cupcakes for 50 minutes at 180C
6 After 30 minutes of baking add 3 halves of hazelnut to the top of each cupcake
7 Serve cupcakes with a cup of green tea and have a great Sunday !

Author: Valentina

Non ridere, non lugere, neque detestari, sed intelligere.

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