Courgette Cupcakes

'Cupcake' and 'Low Cholesterol' I know are not terms you often hear together. 'Courgette' and 'Cupcake' even less so... However, we did make these once and they were legendary. It is important to point out that we have made them since, and they weren't at all legendary, rather limp and courgette-like instead - so clearly this is a recipe you need a bit of luck for. I have copied the recipe very carefully so you have every chance of success!!


  • 2 Free Range Eggs
  • 160g Caster Sugar
  • 300g Courgette grated
  • 180g Rice Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract


  • 170g Icing Sugar
  • 2 tbsp Water
  • 1/4 tsp Cream of Tartar
  • White of 1 Egg
  • Small pinch Salt
  • Vanilla pod

This is a Harry Eastwood recipe – actually called “American Vanilla Cupcakes” from her book “Red Velvet & Chocolate Heartache”.


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


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…

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