Cupcakes
1 cup (142g) all-purpose flour
1 teaspoon ground cardamom
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (149g) light-brown sugar
2 large eggs
2/3 cup canola oil
1 tablespoon pure vanilla extract, divided
2 cups (200g) grated parsnip (1-2 large peeled parsnip)
Adjust an oven rack to the middle position, and preheat oven to 350F degrees. Line 12 standard muffin cups with paper liners – or grease with butter. In a small bowl, whisk together the flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture. Divide batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 14 to 18 minutes. Let cool completely in pan on a wire rack.