Parsnip and Brussels Sprout Cupcakes with Purple Mash

Ingredients

• 100g Kerrygold block butter
• Large pinch of saffron or ½ tsp turmeric
• 12 baby Brussels sprouts or small florets of broccoli, trimmed
• 2 eggs
• 150ml soured cream
• 175g parsnips, peeled and grated
• 2 tsp grated lemon zest
• 250g plain flour
• 1 tbsp baking powder
• Pinch of salt
• For the topping:
• 450g Purple Majestic potatoes
• 200g soft cheese
• Salt and black pepper
• Sprigs of thyme and edible glitter or gold leaf to decorate

Method

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12 cup muffin tin with paper cases. Place the butter and saffron in a small saucepan and place over a gentle heat to melt. Remove from the heat and pour into a large mixing bowl. Leave to soak and cool to room temperature.
2. Blanch the Brussels sprouts in boiling water for 2 minutes then plunge them into cold water to cool.
3. Add the eggs and soured cream to the cooled butter and beat together with an electric whisk until smooth. Stir in the parsnips and lemon zest. Sift the flour, baking powder and salt together and add to the parsnip mixture. Stir until just combined.
4. Drain the Brussels Sprouts and pat dry with kitchen paper. Place a spoonful of the cupcake mixture into the bases of the cake cases. Top each with a Brussels sprout then spoon over the remaining mixture equally to cover. Bake for 25-30 minutes until cooked and springy to the touch. Cool on a wire rack.
5. Peel the potatoes and cut them into even-sized pieces. Boil them in a saucepan of lightly salted water for 18 minutes until cooked through. Drain well and return them to the saucepan and mash until smooth. Leave to cool completely.
6. Beat the soft cheese into the potato and season to taste with salt and pepper. Pipe rosettes on top of each cooled cupcake and decorate with sprigs of thyme and either glitter or gold leaf.