Tuesday, 11 January 2011

Skinny Blonde Courgette Cupcakes

This is definitely a January cupcake. Just right for when a full on chocolate cupcake would feel too indulgent but there's no way you can get through the month without cake. There's also something satisfyingly minimal about a vanilla flavour cake after a cinnamon, clove and ginger filled December. The base is made using courgette instead of butter which give it quite a light American-pancakey texture. Some of the good intentions are dashed with the butter cream icing though - the diet can start in February...

INGREDIENTS:
2 large eggs
160g caster sugar
300g courgette (peeled and finely grated)
180g white rice flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

For the butter cream icing:
100g unsalted butter
200g icing sugar
2 tbs milk
1 tsp vanilla extract

METHOD
1. Whisk the eggs and sugar in a bowl using an electric mixer until the mixture falls in ribbons (this took me about 5 mins)
2. Mix in the courgette
3. Gradually add the flour, baking powder and salt
4. Whisk in the vanilla until everything is well combined
5. Ladle into a paper lined muffin tray - they don't rise a lot so you only need to leave 1/2cm or so at the tops of the cases
6. Bake at 180C for 20mins, cool and ice (wizz all of the icing ingredients together for 5mins using an electric whisk to get maximum volume and a lighter icing).

Makes 12

Adapted from Red Velvet Chocolate Heartache - I love this book for the food styling and photography even if I haven't tried so many of the recipes.

1 comment:

Sarah, Maison Cupcake said...

I've got this book too - must go and look up this recipe. Great to have a cake you can kid yourself you're still sticking to January resolutions with!

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