Get your kids involved in making these moist, sweet and zesty lime cupcakes that, yes, also contain courgette and peas!
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | Makes 9 cupcakes |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 581 |
| Fat | 27.2g |
| Saturates | 11g |
| Protein | 8.4g |
| Carbs | 77.9g |
| Sugars | 47.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with cupcake wrappers.
Grate the courgettes roughly then place in a clean cloth and squeeze out any excess liquid. Place the peas in a blender and blitz until smooth.
Beat the egg, oil and sugar in a bowl until creamy and light in colour.
Sieve in the flour, bicarbonate of soda and baking powder. Beat until well combined.
Stir the courgettes and pea purée into the mixture.
Using an ice cream scoop, fill 2⁄3 of each cupcake wrapper with the batter.
Bake for 10-15 minutes until lightly browned and firm to the touch.
Leave in the tin for 5-10 minutes, then turn out onto the rack to cool completely.
Prepare the icing by beating the cream cheese in a bowl until smooth. Sift the icing sugar and juice the lime. Add the sugar and lime juice to the cream cheese and beat well. Place the icing into a piping bag fitted with a star nozzle.
Pipe the icing onto the cupcakes and serve.
