Lemon & Courgette Cupcakes


Light, moist cupcakes that keep well for several days. Makes 12.


175 g Plain Flour
1 tsp Baking Powder
115 g Caster Sugar
150 g Courgette grated
Medium Eggs x 2 beaten
60 ml (4 tbsp) Sunflower Oil
5 ml (1 tsp) Sicilian Lemon Extract or juice of 1 lemon
To Decorate:
200 g Light Cream Cheese
30 g Icing Sugar
5 ml (1 tsp) Vanilla Extract
Lemon Zest

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.

Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract or juice. Mix until well combined.

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.

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 vanilla extract. Mix together until well blended.

Spread a little soft cheese topping over each cake and sprinkle with lemon zest.