for the recipe Lemon and Zucchini Cupcakes
|175 g||plain flour|
|1 sachet||Dr. Oetker Baking Powder|
|115 g||caster sugar|
|150 g||zucchinis (grated)|
|2||large eggs (beaten)|
|60 ml||sunflower oil (4 tbsp)|
|5 ml||Queen Natural Lemon Extract (1tsp)|
|200 g||cream cheese (light, 3% fat)|
|30 g||icing sugar (2 tbsp)|
|5 ml||Queen Vanilla Bean Paste (1 tsp)|
|Dr. Oetker Sour Strands|
Preheat the oven to 180°C (160°C Fan). Line a fairy cake tin with 12 baking cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.
Make a well in the centre of the mixture and add the courgette, eggs, oil and lemon extract. Mix until well combined.
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.
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 Sour Strands. Your cakes are now ready to eat and enjoy!