Step 1: 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.
Step 2: Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.
Step 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.
Step 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.
Step 4: 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
|Per Serving||Per 100 g / ml|
|Fat||8.37 g||11.47 g|
|Carbohydrate||24.13 g||33.06 g|
|Protein||4.03 g||5.52 g|
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