Lemon & Courgette Cupcakes

Gluten Free

Method

  1. 1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Put the gluten free sponge mix in a bowl and gradually add the oil and water and mix well until combined.
  2. 2. Add the lemon extract and courgette and mix well.
  3. 3. Divide the mixture between the Baking Cases and bake for about 15 minutes until risen, lightly golden and firm to the touch. Transfer to a wire rack to cool completely.
  4. 4. To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.
  5. 5. Spread a little soft cheese topping over each cake and place on your chosen decorations. Your cakes are now ready to eat and enjoy! Alternatively you can use buttercream or glace on top of your cakes.

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