These easy and utterly delicious cakes are a perfect way to smuggle some extra greenery into your children’s diet.
The trick being that you don’t let on about the vegetables – at least until afterwards.
You can make them as cupcakes using a muffin tray or you can make a cake instead and cut it up (as illustrated).
For a special occasion a light icing works well or you could simply spoon a blob of lemon curd on the top before baking – this is equally scrummy.
175g Plain flour
1tsp baking powder
100g Coconut sugar
150g grated Courgette
2 Medium Eggs
4 tbsp Rapeseed oil
The juice and zest of half an unwaxed lemon
200g Cream Cheese
2 tbsp Icing sugar
Zest of half a lemon
Lemon Curd: (optional)
4 unwaxed Lemons, juice and zest
200g caster sugar, unrefined
100g unsalted butter
3 free range eggs, plus an extra egg yolk
If you fancy using the Lemon curd make that first (see below)
Otherwise to make the cupcakes, pre heat the oven to 180C (160c fan) place baking cases in muffin tin. Sift the flour and baking powder into a bowl and mix in the sugar.
Make a well in the mixture and add the grated Courgettes, eggs, oil, zest and juice of the lemon. Mix together until combined.
Spoon the mixture into the cases and bake for 15-20 mins or until golden brown. Transfer to a wire rack and cool.
To make the icing beat together all the ingredients in a bowl until everything is well blended, once the cakes have cooled spoon on the icing and devour.
Alternatively if you are going down the Lemon curd route, Place the Lemon zest, juice, sugar and butter in a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Stir the mixture every now and again until the butter has melted.
In a separate bowl lightly whisk the eggs and egg yolk and then stir into the Lemon mixture, once well combined cook for 10-15 mins, stirring every now and again until the mixture is creamy and coats the back of a spoon.
Once it has got to this stage, remove from the heat and set aside to cool, stirring every now and again as it does so.
Use a teaspoon to dollop some of the curd onto the cupcake mixture before placing in the oven, the put the rest of the cooled mixture into a sterilized jar and seal.
Keep it in the fridge until your ready to use it.