Products
Cherry Bakewell Pearls Red Velvet Cake Pop Cookies & Cream Cake Pop NEW! Subscription Box Chocolate Box Made without Gluten or Dairy Box Vegan Box Protein Box Chocolate & Caramel Pearls Raspberry & Coconut Pearls Banana & Peanut Butter Pearls Blueberry & Vanilla Pearls Raspberry & Coconut Cake Pop Blueberry & Vanilla Cake Pop Apple & Blackcurrant Pearls Victoria Sponge Pearls Apricot Swirl Pearls Passion Fruit Pearls Pistachio Pearls Choc-Orange Cake Pop Banana Cake Pop S’mores Brownies Coconut Bombs (More protein, less sugar. 4-5 pieces) Banana Bombs (More protein, less sugar. 4-5 pieces) Salted Caramel Bombs (More protein, less sugar. 4-5 pieces) Vanilla Bombs (More protein, less sugar. 4-5 pieces) Mint Choc Chip Bombs (More protein, less sugar. 4-5 pieces) Peanut Butter Bombs (More protein, less sugar. 4-5 pieces) Chocolate Bombs (More protein, less sugar. 4-5 pieces) Lemon Bombs (More protein, less sugar. 4-5 pieces) Carrot Bombs (More protein, less sugar. 4-5 pieces) Blueberry Bombs (More protein, less sugar. 4-5 pieces) Choc-Nut Cake Pop Chocolate Cake Pop Millionaires Cake Pop Birthday Cake Pearls Bestseller Box White Chocolate Doughnuts Pick ‘N’ Mix 12 Box Dark Chocolate Doughnuts Strawberry Jam Doughnuts Vanilla Bean Pearls Banana Shake Pearls Choc-Orange Pearls Cookie Jar Cookies and Cream Pearls Millionaires Pearls Lemon Pearls Carrot Pearls Skinny Bakery Gift Vouchers Choc and Orange Cookies Mini Gingerbread Men Choc Chip Cookies Chocolate Brownies Meringue Cookies Mini Flapjacks Red Velvet Pearls Chocolate Pearls
 

Courgette Cupcakes with Light Lemon Cream Cheese Frosting

By Mariella Forte | 4 Apr 2017 | RECIPES

Do not be alarmed by the number of freaky ingredients in these cupcakes – they will not disappoint! It’s slightly more complicated than some of the other recipes here – you’ll definitely need an electric whisk – I don’t know if you’ve tried whipping cream or egg whites by hand but its a close second to Chinese torture.

FOR THE FROSTED CUPCAKES (80g each) – Serves 12 (192 calories | 9g fat (4g sat fat)| 16g sugar each)

You will need (Batter):

  • 180g plain flour
  • 15g baking powder
  • 140g caster sugar
  • 1 large egg (60g)
  • 150g low fat mayonnaise (trust me!)
  • 150g grated courgette
  • 1 tsp vanilla bean paste

You will need (Frosting):

  • 180g light double cream (Elmlea is a good brand)
  • 180g light cream cheese
  • 50g caster sugar
  • zest of one lemon, finely grated

STEP 1: Ready Eddie? Let’s get cracking! Whisk together your flour and baking powder and set aside. Combine sugar, eggs, mayo, courgette and vanilla bean paste until you get a creamy, fluffy consistency. Gently stir in flour mixture.

STEP 2: Weigh 50g of batter into each cupcake case and bake on 180°c for 30 minutes until golden brown.

STEP 3: Get all your light icing ingredient together in a big bowl and whisk on medium speedy until stiff peaks form (about 2 minutes solid whisking) ?

STEP 4: Using a 1M JEM piping nozzle (or your favourite alternative), spoon your frosting into your prepared piping bag and swirl onto your cupcakes. Et voila! Give it go and let me know how you get on ?

P.S. Top tip: Make your guests guess whats in these bad boys – bet they’ll never be able to tell they’re low fat and made with light mayo ?

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

GIVE 10% OFF, GET £5

Register to our mailing list and
find out how you to get £5 credit
for each friend you refer