Cannellini Cupcakes with Whipped Parsnip
Yield: 12 standard size cupcakes
Cannellini Cupcake
  • 1 medium (about 4 ounces) sweet potato, scrubbed
  • 1 small yellow onion, chopped
  • ½ cup coconut aminos (or soy sauce)
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • ¾ cup gluten-free oats
  • 1 cup water
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • ¼ cup kalamata olives, pitted and chopped
Parsnip Frosting
  • ½ pound (about 2 medium) parsnips, peeled and sliced
  • ¼ cup coconut aminos
  • 1 cup coconut milk
  • 2 cloves garlic, minced
  • 2 tablespoons onion powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried thyme
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  1. Preheat the oven to 350°F. Line a standard 12-cup cupcake tin with paper baking cups.
  2. To make the cannellini cupcakes: Place small slits all around the sweet potato and microwave it for 5 minutes or boil in water until tender about 10 minutes. Once it cools slightly, peel and slice it into rounds.
  3. Heat the onions in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
  4. Add the coconut aminos, cumin, turmeric, celery, carrots, oats, water and sweet potato, stirring occasionally, until the vegetables are tender, the spices are fragrant, and the water is absorbed, about 10 minutes.
  5. Add the cannellini beans, olives and vegetable mixture from the sauté pan to a food processor. Pulse to combine until everything comes together but still has texture.
  6. Spoon the mixture into the prepared cupcake tins, dividing it evenly. Each cup should be almost full.
  7. Bake the cupcakes until they are a light golden brown around the edges, about 15 minutes.
  8. Transfer the cupcake tin from the oven to a wire rack and let sit for 15 minutes before removing the baking cup liners.
  9. To make the whipped parsnip: Add the parsnips, coconut milk, garlic onion, nutritional yeast and thyme to a sauté pan over medium heat. Bring to a boil and then lower the heat. Let simmer until the parsnips are tender, about 8 minutes.
  10. Transfer the parsnip mixture to a high-speed blender or food processor and puree until smooth.
  11. Frost the cannellini cupcakes with the whipped parsnip and top with the parsley and pepper.
Recipe by Chic Vegan at