Lemon and Courgette Cupcakes
Serves: 12
Spread a little soft cheese topping over each cake and sprinkle with lemon zest
Ingredients:
Dr. Oetker Baking Cases175g plain flour
Dr. Oetker Baking Powder Sachet
115g caster sugar
150g courgette, grated
2 free-range eggs, beaten
60ml sunflower oil
5ml Dr. Oetker Sicilian Lemon Extract
To Decorate:
200g light cream cheese 3% fat 30g icing sugar
5ml Dr. Oetker Select Vanilla Extract with Seeds
Lemon zest
method:
- 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. 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 Madagascan Vanilla Extract. Mix together until well blended.
Download Shopping List
