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Tasty light cupcakes with courgettes to keep them moist and add extra goodness. As Janet says: "The lemon buttercream icing pulls the whole cake together. When I made these at a cake tasting day they were chosen by most people as their favouite cake (and there was even a chocolate option!).

Courgette & Lemon Cupcakes

Courgette & Lemon Cupcakes by Janet DeliCakes

For the cakes:
1. Take half the Lurpak® (4oz) and the flour, caster sugar, eggs and lemon rind and beat together for a few minutes until smooth and completely mixed – a hand mixer is perfect for this all-in-one method.
2. Stir in the courgettes.
3. Bake for 20 minutes at 140ºC (fan oven) in 12 cupcake cases.
For the buttercream icing:
4. Take the remainder of the Lurpak® and mix with lemon juice and icing sugar, again beat for a few minutes with a hand mixer for creamiest results.
5. When cakes are cold, squirt the buttercream icing on top with an icing bag using the star nozzle.

Ingredients

  • 8oz Lurpak®, straight from fridge
  • 4oz self raising flour
  • 4oz caster sugar
  • 2 eggs
  • 1 lemon, juice and rind
  • 4oz raw courgette, peeled and grated
  • 8oz icing sugar, sifted

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