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Lemon and Courgette Cupcakes

Serves: 12

Cost Cutting Eco Friendly

Know your nutrients

Calories
184 -
Fat
7.9g -
Saturates
2.1g -
Sugars
13.4g -
Salt
0.43g -
Protein
3.9g -
Carbs
25.3g -
Fibre
0.7g -
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Spread a little soft cheese topping over each cake and sprinkle with lemon zest

Lemon and Courgette Cupcakes Recipe: Live Green & Good

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

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.
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