Chocolate and courgette cupcakes with a mint and cream cheese icing: good way to use up the overflow of courgettes and mint from the garden. We only have the latter, and the Little Chefs loved picking the mint leaves (and picked almost none of the neighbouring strawberry leaves...)
Ingredients:
5 tbsp butter, melted
2 eggs, beaten
200 g caster sugar
1 cup yoghurt
340 g self-raising flour
50 g cocoa powder
2 medium courgettes, grated
200 g soft cheese
100 g caster sugar
40 mint leaves
chocolate chips, to decorate
Method:
- preheat the oven to 180'C/fan 160'C and place the butter in a heat proof bowl in the oven to melt
- beat the eggs with the sugar, the yoghurt and the melted butter
- mix the flour and the cocoa powder
- stir the dry ingredients into the egg mixture to the count of 10
- add the courgettes and stir 3 more times - don't worry if you can still see bits of flour
- line two muffin trays with cupcake cases and fill them up to two thirds with the mixture
- bake in the oven for 20 minutes
- let them rest in the muffin tray for 5 minutes, then allow to cool on a rack before icing
- while the cupcakes are cooling, prepare the icing: mince the mint leaves with a stick blender, then stir in the cream cheese and the sugar
- use a piping bag to ice the cupcakes and sprinkle with chocolate chips
And a few tips:
- the chocolate and courgettes cupcakes work really well on their own too, without icing, as the courgette makes them really moist
- when you're icing, make sure you press down the mixture in the piping bag, so there are no bubbles
*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*
No comments:
Post a Comment