Vegetable cakes are all the rage these days so we knew we had to make these gorgeous courgette based cupcakes when we ended up with loads of veg from the allotment. Did we mention they're topped with a cream cheese frosting. Yeaaah. The whole recipe is quick and easy from start to finish. Happy baking!
For The Cupcakes
- 1 handful sultanas
- 1 orange, juiced
- 250 g courgette, grated
- 3 eggs
- 175 ml vegetable oil
- 2 tbsp honey
- 200 g brown sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 2 limes, zested
For The Icing
- 250 g cream cheese
- 50 g icing sugar
- 1 sprig lemon thyme
Soak The Sultanas
Stick the sultanas in a bowl with the orange juice and leave for a few minutes until the they are plump.
Preheat the oven to 175°C and line a 12-hole muffin tin with muffin cases.
Grate the courgettes and squeeze out as much juice as possible.
Make The Batter
Crack the eggs into a bowl with the sunflower oil, honey and sugar and whisk until creamy.
Sift in the flour and baking powder, then fold in the grated courgettes, the sultanas with most of the orange juice, and the grated zest of 2 limes.
Bake And Cool
Dollop into the muffin cases so the mixture ¾ fills them and bake them for 30-35 minutes or until a skewer comes out clean when stuck in the middle.
Leave the muffins to cool a bit in the tin, then transfer to a wire rack.
Ice And Serve
Beat the cream cheese with icing sugar until smooth and creamy.
Strip the thyme leaves from the stalks and chop finely before mixing into the icing.
Spread the icing over the cooled muffins and decorate with whatever takes your fancy.
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