2 large free-range eggs
¾ cup caster sugar
180g courgettes, about 3 medium-sized, finely grated (squeeze over a colander to drain excess moisture)
1½ cups cake flour
2 tsp baking powder
¼ teaspoon NOMU Sea Salt
2 pumps NOMU Vanilla Paste
VANILLA ICING:
125g unsalted butter, softened
3 cups icing sugar, sifted
2-3 tbsp full cream milk
2 pumps NOMU Vanilla Paste
1 tbsp lemon juice
A small handful of blueberries
Preheat the oven to 180°C. Line a 12 hole muffin tin with folded paper or cupcake holders.
Whisk the eggs and sugar for about 5 minutes with an electric hand mixer until pale and thick. Add the courgettes and fold into the mixture. Sprinkle over half the flour, along with the baking powder and salt and whisk in. Add the rest of the flour and Vanilla Paste and whisk to combine.
Spoon the mixture into the paper cases (don’t worry if the mixture looks a bit runny) and bake for 30 minutes. Remove the cupcakes from the oven and allow to cool on a wire rack.
In the meantime make the vanilla icing. Beat the butter and icing sugar together in a large bowl using a handheld beater until light and fluffy. Add in the milk gradually until you have a creamy spreadable consistency. Add the Vanilla Paste and freshly squeezed lemon juice to taste. Set aside.
Top the cooled cupcakes with vanilla icing and decorate with the blueberries.
2 large free-range eggs
¾ cup caster sugar
180g courgettes, about 3 medium-sized, finely grated (squeeze over a colander to drain excess moisture)
1½ cups cake flour
2 tsp baking powder
¼ teaspoon NOMU Sea Salt
2 pumps NOMU Vanilla Paste
VANILLA ICING:
125g unsalted butter, softened
3 cups icing sugar, sifted
2-3 tbsp full cream milk
2 pumps NOMU Vanilla Paste
1 tbsp lemon juice
A small handful of blueberries
Preheat the oven to 180°C. Line a 12 hole muffin tin with folded paper or cupcake holders.
Whisk the eggs and sugar for about 5 minutes with an electric hand mixer until pale and thick. Add the courgettes and fold into the mixture. Sprinkle over half the flour, along with the baking powder and salt and whisk in. Add the rest of the flour and Vanilla Paste and whisk to combine.
Spoon the mixture into the paper cases (don’t worry if the mixture looks a bit runny) and bake for 30 minutes. Remove the cupcakes from the oven and allow to cool on a wire rack.
In the meantime make the vanilla icing. Beat the butter and icing sugar together in a large bowl using a handheld beater until light and fluffy. Add in the milk gradually until you have a creamy spreadable consistency. Add the Vanilla Paste and freshly squeezed lemon juice to taste. Set aside.
Top the cooled cupcakes with vanilla icing and decorate with the blueberries.
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