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["Make the buttercream: Pour the blood orange juice into a small saucepan and bring to a boil. Cook until reduced by half and syrupy, about 10 minutes. Remove from the heat and let cool completely.", "In a stand mixer fitted with the paddle attachment, cream the butter on medium-high until fluffy, about 2 minutes. Stop the machine, add the reduced blood orange juice, and beat to incorporate. Incorporate the confectioners' sugar into the creamed butter 1 cup at a time-stop the machine, add it, slowly stir it in, increase the speed to really beat it, then stop and repeat. This is not a don't-overwork-it thing, this is a keep your-kitchen-from-looking-like-a-wig-powdering-room thing.", "Make the cake: Heat the oven to 350u00b0F for cake or 375u00b0F for cupcakes. Grease a 13 x 9-inch pan,
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two 9-inch round cake pans, or line 18 cups of a muffin tin with paper liners.", "Whisk together the eggs, granulated sugar, oil, milk, salt, and vanilla in a large bowl until smooth. Stir in the flour, baking powder, cinnamon, nutmeg, allspice, and ground cloves and stir together with the whisk until smooth and homogenous, about 2 minutes. Fold the parsnips and ginger into the cake batter.", "Pour the batter into the greased pan(s)-this batter isn't going to grow much in the oven, so fill the cake pan(s) or cupcake liners to within a half inch of the top. Bake until a toothpick inserted into the center of the cake or cupcake comes out clean, about 24 minutes for cake, 16 minutes for
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cupcakes. Let cool for 10 minutes, then remove whatever you've baked from whatever it was
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baked in, and cool completely on a rack before frosting."]
