Lemon and Courgette Cupcakes

Readers, I’m feeling a bit apprehensive about posting this.  It’s a cake with vegetables.  Buuut, we eat carrot cake without blinking an eye, so I’ll give this a bash.

Dr Oetker got in touch with me to ask me to take part in their healthier summer baking series.  I have another post to do later on, but this is round one!

Thanks Dr Oetker!

So, lemon courgette cakes.  Surprisingly good.  The courgette adds moisture to the sponge and with only 60ml veg oil as your fat, it’s better than being butter laden.  

My hot tip is to grate the courgette using the fine side panel of the grater – it’s nicer for the texture of the cake and prevents lumps of courgette in the sponge.  The mix is quite runny, but don’t fret – 25 minutes gives a decent rise in the oven.

I’ll definitely be trying these again soon (and at 177 calories per cake including frosting, they are practically guilt free).

Happy Baking!

Lemon & Courgette Cupcakes

Ingredients for the Cakes:

Dr. Oetker Baking Cases

175 g Plain Flour (6 oz)

Dr. Oetker Baking Powder Sachet (1 tsp)

115 g Caster Sugar (4 oz)

150 g Courgette (5 oz) grated

Medium Eggs x 2 beaten

60 ml Sunflower Oil (4 tbsp)

5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)

To Decorate:

200 g Light Cream Cheese (7 oz) 3% fat

30 g Icing Sugar (2 tbsp)

5 ml Dr. Oetker Select Vanilla Extract with Seeds (1 tsp)

Lemon Zest

Method

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.
2. Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.
3. Divide the mixture between the Baking Cases and bake for about 25 minutes until risen, lightly golden and firm to the touch. Transfer to a wire rack to cool completely and store in an airtight container for 24 hours to allow the flavour and texture to develop.

   

   Sift in dry ingredients

   
   

   

   Finely grate courgette

   
   

   

   Ta da! Out of the oven!

4. To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.
5. Spread a little soft cheese topping over each cake and sprinkle with lemon zest. Your cakes are now ready to eat and enjoy!
   

 Disclaimer:  Dr Oetker sent me a series of their products to get baking with.  Any opinions expressed are my own.