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Passover Parsnip Cupcakes with Cream Cheese Frosting

Marly Schuman

April 15 2014 - 12:00 PM

Passover is a time when we are supposed to sacrifice like our ancestors did by giving up all leavened bread. I’ll be honest with you – these cupcakes are no sacrifice. The matzo cake flour might make them a bit more dense, but you’re not giving up any flavor. Kosher for Passover macaroons are more than common, and you’re sure to come across some brownies or sponge cake over the course of the week. But parsnip cupcakes? You’ve probably never even had one any other day of the year.

Carrot cake is commonplace. But parsnip not so much. Parsnips are cousin to the carrot but with a sweeter flavor, which I thought would help overpower the matzo cake flour. Since I finely grated the parsnips, you can’t taste a strong parsnip flavor. They do provide plenty of moistness to the cake. I used agave maple syrup because regular syrup usually have corn syrup, which is a definite don’t for passover. But you can also use organic or regular syrup.

If you want to make these cupcakes not for Passover (and you should), be sure to adjust the flour as indicated below. To see the full recipe click here.

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