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


1. Cream together the butter and sugar until light and fluffy.
2. Add the eggs in one by one, and sift in the flour. Mix well.
3. Add the grated lemon rind and grated courgette, and mix until well combined.
4. Spoon the mixture into cupcake cases and bake in a preheated 160°C oven for about 25 minutes, until the cakes are risen and lightly golden.
5. Transfer the cakes onto a wire rack, and whilst cooling make the butter icing. Beat together the butter, sifted icing sugar and lemon juice. Spoon or pipe onto each cupcake and finish with your chosen decoration.

Delish. I ate mine with a cake fork because I'm posh like that.

Idea taken from here.