Courgette fairy cakes recipe
There is a small deli in John’s nearest village and the thing John likes most about it is the gluten-free courgette cupcakes. This is our version of the little beauties.
Ingredients
- 125 g butter, softened
- 125 g light brown sugar
- 2 eggs
- 175 g gluten-free self-raising flour
- 1 tsp ground cinnamon
- 0.5 tsp ground mixed spice
- 1 orange or 1 lemon, juice and zest
- 175 g courgettes, grated
- 25 g walnuts, roughly chopped (optional)
- 4.4 oz butter, softened
- 4.4 oz light brown sugar
- 2 eggs
- 6.2 oz gluten-free self-raising flour
- 1 tsp ground cinnamon
- 0.5 tsp ground mixed spice
- 1 orange or 1 lemon, juice and zest
- 6.2 oz courgettes, grated
- 0.9 oz walnuts, roughly chopped (optional)
- 4.4 oz butter, softened
- 4.4 oz light brown sugar
- 2 eggs
- 6.2 oz gluten-free self-raising flour
- 1 tsp ground cinnamon
- 0.5 tsp ground mixed spice
- 1 orange or 1 lemon, juice and zest
- 6.2 oz courgettes, grated
- 0.9 oz walnuts, roughly chopped (optional)
- 25 g unsalted butter, softened
- 65 g cream cheese
- 150 g icing sugar
- 0.25 lemon or orange, juice and zest
- 0.9 oz unsalted butter, softened
- 2.3 oz cream cheese
- 5.3 oz icing sugar
- 0.25 lemon or orange, juice and zest
- 0.9 oz unsalted butter, softened
- 2.3 oz cream cheese
- 5.3 oz icing sugar
- 0.25 lemon or orange, juice and zest
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 12
Step-by-step
- Heat the oven to 180°C/350°F/gas mark 4. Line a cupcake tin with paper cake cases.
- Beat the butter and sugar together in a mixing bowl so it goes all creamy. Add an egg and stir it in. Do the same with the second egg.
- Sift the flour, cinnamon and mixed spice into a bowl. Fold the flour mixture into the butter, sugar and eggs, stopping halfway through to add the orange or lemon juice and zest. Then stir in the courgettes, and the walnuts (if using).
- Scoop a large tablespoonful of the mixture into each cake thingy and stand the tin on a baking tray. Put it all into the oven for 30 minutes.
- Then take the cakes out of the oven and cool them on a rack if you have one, or anywhere clean if you don't.
- To make the icing, beat the butter and cream cheese together, and gradually add the icing sugar and the lemon or orange juice and zest. Spread over the cakes once they have cooled down.
Recipe taken from Leon: Family & Friends
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