Lemon and Courgette Cupcakes
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Spread a little soft cheese topping over each cake and sprinkle with lemon zest
Ingredients:Dr. Oetker Baking Cases 175g 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
- 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.
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