Little courgette and currant cakes with cream cheese icing
Nici Wickes' recipe creates little courgette cakes that are so light and fluffy, and the currants add bursts of tartness. Serve slathered with lush cream cheese icing and ribbons of lemon zest for the ultimate treat
- 20 mins cooking
- Makes 12
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Ingredients
- 200 gram caster sugar
- 1 cup sunflower oil
- 3 medium eggs
- 275 gram plain flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice
- 1 teaspoon baking soda
- pinch of salt
- zest from 1 lemon
- 3-4 medium-sized courgettes, grated and squeezed to release the excess juice (see recipe tip)
- 1/2 cup currants
Icing
- 150 gram cream cheese
- 30 gram butter
- 2 cup icing sugar
- lemon zest, to decorate
Method
- 1Preheat oven to 210°C. Grease the holes of a 12-hole standard muffin pan.
- 2Beat the sugar, oil and eggs together until the sugar is dissolved, then fold in the flour, baking powder, mixed spice, baking soda, salt and lemon zest. Finally, mix in the courgettes and currants.
- 3Two-thirds fill the muffin holes and bake for 15-20 minutes. Cool for 5 minutes before removing to a wire rack.
- 4For the icing, beat the cream cheese and butter together until smooth. Stir in 1½ cups icing sugar and mix until combined. Add the remaining icing sugar to get the desired consistency.
- 5When the cakes are cooled,ice with the cream cheese icing and decorate with lemon zest.
Notes
- Use a tea towel to squeeze some of the juice from the grated courgettes as they can make for a too-wet cake if you don’t.
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