courgette cupcakes

This weekend me and my little helper baked some courgette cupcakes. We covered them with messy icing and scattered them with a couple of violas (the ones that didn’t frazzle in the garden over the summer). This is not a classic courgette cake recipe but it is one that I have used for several years now. I have adapted this from Harry Eastwood’s book Red Velvet & Chocolate Heartache which was a firm favourite of mine when it first came out. I always felt this book was a bit ahead of it’s time as the key ingredients to so many of the cakes were often gluten free and dairy free and always incorporated a vegetable of some sort (ranging from the obvious carrot to the more left field aubergine) 

I have found that using the finest grater setting for the courgettes helps to give a lighter texture to the cakes. It is also very important to squeeze out any extra juice from the grated courgettes; too much liquid will make your cakes sink. I pour out any liquid after grating then pat dry with a tea towel or kitchen paper. I have adapted the recipe a little over the years but it doesn’t veer to far from Eastwood’s original (although her’s does call for rice flour instead of self raising,  so do feel free to revert back if you want a gluten free version)

2 Free Range Eggs

150g Caster Sugar

250g Courgette grated and patted dry

180g Self raising Flour

1 tsp Baking Powder

1/4 tsp Salt

1 tsp Vanilla Extract

Pre-heat your oven to 180˚c and pop your poet cases in cupcake or muffin tray.

In a large mixing bowl, whisk your eggs and sugar until pale and light (this will take 2-3 mins with an electric whisk)

Add the grated courgette and whisk again briefly

Add half the flour, and the baking powder and salt and whisk for 20 seconds.  Add the rest of the flour and the vanilla and whisk one final time

Transfer the mixture into 12 cupcake cases (fill about ¾ of the way up the case) and place in the oven for approx 25 mins. The texture is a little different to normal cakes; they should have a golden crust and when a knife is inserted it should come out clean.

Once done, cool the cupcakes on a wire rack to cool completely before icing. I just used some icing sugar with a little water and lemon juice to make a thick glace icing.

courgette cupcakes with messy icing and violas from the garden
courgette cupcakes with messy icing and violas from the garden
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