These rich, chocolatey cupcakes get
extra moisture and a nutritional boost
from mashed turnips. To make the
purée, peel and dice three medium
turnips, then cover with water and
simmer until very tender. Cool and pulse
in a food processor (with their cooking
liquid) until completely smooth. The
cupcakes freeze wonderfully, making a
great lunchbox or after school snack –
with added veggies!
From Tracey Innes, Delta, B.C.
1 1/2 cups (750 ml) brown sugar
1 1/2 cups (750 ml) puréed turnips
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) applesauce (optional)
3 large eggs
1 tsp (5 ml) vanilla
2 1/2 cups (625 ml) all purpose flour
2 tsp (10 ml) baking soda
3/4 cup (185 ml) cocoa powder
3/4 cup (185 ml) buttermilk
1 cup (250 ml) chocolate chips
1/2 cup (125 ml) chopped white chocolate
1 tbsp (15 ml) butter
1 cup (250 ml) icing sugar
1 tbsp (15 ml) hot water
1. Preheat the oven to 350°F and line
18–24 muffin cups with paper liners.
2. In large bowl, stir together brown sugar,
puréed turnips, canola oil, applesauce,
eggs and vanilla.
3. In a medium bowl, combine the dry
ingredients; add half of the dry ingredients
to the wet ingredients, stir until
blended; then add the buttermilk and
stir until blended; then add the last half
of dry ingredients and stir until blended.
Stir in the chocolate chips.
4. Fill prepared cups 3/4 full and bake for
30 minutes, until the tops are springy to
the touch. Tip cupcakes on their sides to
help them cool completely.
5. To make the glaze, cook the white
chocolate chips and butter in medium
microwave-proof bowl or measuring
cup, or in a small saucepan over medium
heat, stirring until smooth. Add 1/2 cup
icing sugar and hot water and mix until
smooth. Add additional icing sugar until
you have a spreadable consistency;
spread or pipe onto cooled cupcakes.
Makes 1 1/2–2 dozen cupcakes.
Originally published in ParentsCanada magazine, November 2012.