Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

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 dec­o­rat­ing

for the cream cheese ic­ing

500g cream cheese zest of 1 le­mon 2 cups ic­ing sugar, sifted

Makes 12

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.

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