Lemon and Courgette Cupcakes

Carrot cake is an old favourite, yet when adding other vegetables to cakes people often scoff. It's time to embrace vegetable cakes! Courgettes add moistness, and make cupcakes light and fluffy, and don't have a strong taste. This recipe is a standard cake recipe with courgette added.

Ingredients
6oz butter, softened                                           Makes 18 cupcakes
6oz sugar
3 eggs, beaten
6oz self-raising flour
grated rind of 1½ lemons
6oz raw courgette, peeled and grated
For the butter icing:
4oz butter
8oz icing sugar
juice of 1 lemon
decorations of your choice

Rocky's Rocky Road

In days gone by, when I was a wee lass...one of my nicknames was 'Rocky', and I'm bringing the name out of retirement for one recipe only.

The beauty of rocky road is that you can just put the things you like in it, the main thing is to get the right balance between crunchy bits and bits that set. It's easy to substitute whatever you have in your store-cupboard for what I used in my recipe - and experiment yourselves! Let me know if you come up with any award-winning combinations... The best thing about this recipe is the 3 easy steps to achieve chocolate-y goodness!

Rocky's Rocky Road

250g milk chocolate

100g Cadbury's caramel nibbles

50g butter

3 tbsp golden syrup

1 tube of Smarties, chopped

40g mini marshmallows

100g rich tea biscuits, broken into small pieces

100g Rice Crispies