COURGETTE AND LEMON CURD CUPCAKES WITH CREAM CHEESE ICING
Recipe Raphaella Frame
for the cupcakes
2 cups grated courgettes 1½ cups sunflower oil 2 eggs ½t vanilla extract 1t lemon zest 1½ cups cake flour 2t baking powder ½ ground ginger a pinch of salt 1 cup demerara sugar
for the lemon curd
zest and juice of
2 large lemons 60g butter 140g caster sugar 2 eggs, lightly beaten strips of lemon rind
for the cream cheese icing
500g cream cheese zest of 1 lemon 2 cups icing sugar, sifted
Heat the oven to 180°C. To make the cupcakes, place the courgettes, oil, eggs, vanilla extract and lemon zest in a bowl and stir to combine. In a large bowl, sift the flour, baking powder, ground ginger and salt together, then mix in the sugar.
Gently fold the courgette mixture into the dry ingredients until just combined. Spoon the mixture into a muffin tin lined with paper cases and bake for 35 to 40 minutes until springy to the touch and a cake tester comes out clean. Leave to cool on a wire rack. Peel off the paper cases and gently slice each cupcake into thirds horizontally.
Mix the lemon zest, lemon juice, butter, sugar and eggs in a small saucepan and, over a gentle heat, stir constantly until the mixture has thickened enough to coat the back of a spoon. Remove from the heat and strain the mixture into a bowl. Allow to cool completely before use. (The lemon curd will keep in the fridge for up to three weeks.)
Combine the cream cheese and lemon zest and mix in the sifted icing sugar. Ice the bottom layer of each cupcake with the cream cheese icing, followed by a layer of lemon curd. Top with the middle section of each cupcake and repeat the procedure. Finish with the top of each cupcake and ice with the cream cheese icing. Decorate with strips of lemon rind.