Don’t be perturbed by the savoury ingredient in these cakes, because it is truly magical: the courgettes release all of their water, leaving a very moist, spongy cupcake. I recommend baking them in heavily buttered muffin tins or silicone moulds; baker Julia Aden recently recommended putting a round piece of greaseproof paper in the base of each mould to help remove small cakes, and it works a treat.
Mini courgette and olive oil cakes with lime frosting
Prep 15 min
Cook 30 min
Make 12
Butter, for greasing
200g golden caster sugar
175g plain flour
15g baking powder
A pinch of salt
Zest of 1 lemon
3 eggs, beaten
110ml olive oil
300g courgettes, coarsely grated
For the lime cream cheese frosting
160g cream
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