Recipe: Courgette Cupcakes
Looking for an unusual and tasty recipe to impress your friends and family with this summer? Whether you’re baking them for your own event, or if you simply don’t want to turn up to a party empty handed – the team at Powder have you sorted! When we came across this recipe, we couldn’t help but try it ourselves – who knew swapping one root vegetable for another could have such successful results!
Plus, as you may have noticed, the deep green of the courgette contrasted with the light pink of the buttercream icing was too perfect not to comment on! If only we had our Powder Paisley Print in cupcake-case form!
175g Light Brown Sugar
100g Wholemeal Self-Raising Flour
100g Self-Raising Flour
1 Tablespoon Bicarbonate of Soda
2 Tablespoon Mixed Spice
Zest of One Orange
200g Courgette, Grated
To start off, you need to heat your oven to 180C/160C fan/gas 4 before starting to line a 12-hole muffin tin with cases.
From here you can get started on your dry materials! Grab a large mixing bowl, and start to mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.
In a separate bowl, prepare the wet ingredients - whisking together the eggs and oil, before stirring into the dry ingredients with the grated courgette.
Once everything is mixed in, you can then divide the mixture between cases, baking for 20-22 minutes until a skewer poked in comes out clean! Now you can sit back and enjoy a cup of tea (or one of our Sloe Gin and Lemon Tonic Cocktails) while they cool on a wire rack before you get stated on the icing.
100g Softened Butter
100g Icing Sugar
2 Tablespoons Milk
2 Drops of Colouring (we used red to make a pink shade)
Once your cupcakes are completely cool, you can then make a start on the icing.
For the icing, whip together the softened butter, icing sugar, milk and food colouring until fluffy and smooth.
You can either decorate them with an offset spatula or, to make it extra special, put the icing into a piping bag and pipe the frosting on! We then popped a little raspberry on each for the final touch!
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- Jun 17