This is a Harry Eastwood recipe – actually called “American Vanilla Cupcakes” from her book “Red Velvet & Chocolate Heartache”.
CUPCAKES
Pre-heat your oven to 180˚c and arrange small paper cake cases on a muffin tray
NB Without the muffin or cupcake tray – you may struggle (as we did…) to get the cake mixture not to just spill out of the cases all over the place
In a large mixing bowl, whisk your eggs and sugar until pale and light
Add your grated courgette and whisk again briefly
Add half the flour, and the baking powder and salt – whisk for 20 seconds. Add the rest of the flour and the vanilla and whisk one final time
Ladle the mixture into 12 cupcake cases (aim for 4/5 of the way up the sides of the cupcake cases)
Place in the oven and bake for 30 mins
Once done, cool the cupcakes on a wire rack for 15 minutes before icing
ICING
Place your vanilla seeds, icing sugar, water, cream of tartar and the egg white (with a small pinch of salt) in a bowl over a pan of boiling water
Stir with a metal spoon for 2 minutes to dissolve the sugar
After 2 minutes and when the mixture is warm, remove the bowl from the heat and beat with a hand held electric whisk for 9 minutes – it should stand up in soft peaks
Ice your cupcakes quickly as the icing sets pretty fast – piping it is easy, you can just put it in a food bag and cut a little corner off before swirling all over your courgette cupcakes
Delicious with a cup of milk-free Earl Grey tea…