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Lemon and Courgette Cupcakes

Adding courgette to this recipe make a deliciously moist, guilt free sponge! Each cupcake is only 177 calories.

12 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe Lemon and Courgette Cupcakes

For the Cakes:

Dr. Oetker Baking Cases
175 g Plain Flour (6 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
115 g Caster Sugar (4 oz)
150 g Courgette (5 oz) grated
Medium Eggs x 2 beaten
60 ml Sunflower Oil (4 tbsp)
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)

To Decorate:

200 g Light Cream Cheese (7 oz) 3% fat
30 g Icing Sugar (2 tbsp)
5 ml Dr. Oetker Select Vanilla Extract with Seeds (1 tsp)
Lemon Zest

Preparation

Preparation

1

Lemon and Courgette Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.

2

Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.

3

Divide the mixture between the Baking Cases and bake for about 25 minutes until risen, lightly golden and firm to the touch. Transfer to a wire rack to cool completely and store in an airtight container for 24 hours to allow the flavour and texture to develop.

4

To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.

Spread a little soft cheese topping over each cake and sprinkle with lemon zest. Your cakes are now ready to eat and enjoy!

Calories per cake: approx. 177 Fat content per cake: approx. 7.6g

1 cupcake = 70g

Nutritional Information For the recipe Lemon and Courgette Cupcakes

Per serving Per 100g/ ml
Energy 788kJ
188kcal
1085kJ
259kcal
Fat 7.9g 11g
Carbohydrate 24g 32g
Protein 5.2g 7.2g