By the end of the summer you may have had your fill of courgettes. This recipe, though, is courgettes disguised in a light and tasty cupcake – it’s a perfect way to use them up!
Ingredients
Per pair of children (makes about 6 cup cakes)
4 tablespoons (80g) of caster sugar
2 tablespoons (40ml) vegetable oil
6 tablespoons (90g) of all-purpose flour
A pinch of salt
1 egg
2 tablespoons (20g) of cocoa powder
½ teaspoon of baking powder
½ teaspoon of bicarbonate of soda
1 small or ½ a medium courgette (80g)
01Put the paper cups into the tin
02Preheat the oven to 350F/180C/gas mark 4
03Beat the egg in a bowl with a fork until it’s frothy
04Beat the sugar into the egg and then add the oil a little at a time
05Put the bicarbonate of soda, baking powder, salt and cocoa in with the flour, then gradually sift the dry ingredients in to the liquids
06Grate the courgette into the mixture
07Spoon the mixture into the paper cups so they’re ½ to 2/3 full – any more and they’ll overflow and stick to the tin
