COOKIES on the DR. OETKER website

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Lemon and Zucchini Cupcakes

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

12 cupcakes

Easy to make 60 Minutes

Ingredients

Ingredients

for the recipe Lemon and Zucchini Cupcakes

For the 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)

To decorate:

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

Preparation

Preparation

1

Preparation:

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.

2

Make a well in the centre of the mixture and add the courgette, eggs, oil and 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 Sour Strands. Your cakes are now ready to eat and enjoy!