Lemon and Courgette Cupcakes

Serves: 12

184 -

7.9g -

2.1g -

13.4g -

0.43g -

3.9g -

25.3g -

0.7g -

Spread a little soft cheese topping over each cake and sprinkle with lemon zest

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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