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OOPS!
The recipe published on page 70 of our House and Leisure Food Issue for Courgette and Lemon Curd Cupcakes with Cream Cheese Icing contained an error.
The quantity of sunflower oil should be ⅓ cup, not 1½ cups. We apologise for any inconvenience this may have caused – please find the amended recipe below.
Recipe Raphaella Frame Photograph Russell Smith
Ingredients:
for the cupcakes
2 cups grated courgettes
⅓ cup sunflower oil
2 eggs
½t vanilla extract
1t lemon zest
1½ cups cake flour
2t baking powder
½ ground ginger
a pinch of salt
1 cup demerara sugar
for the lemon curd
zest and juice of 2 large lemons
60g butter
140g caster sugar
2 eggs, lightly beaten
strips of lemon rind for decorating
for the cream cheese icing
500g cream cheese
zest of 1 lemon
2 cups icing sugar, sifted
Directions:
Heat the oven to 180°C. To make the cupcakes, place the courgettes, oil, eggs, vanilla extract and lemon zest in a bowl and stir to combine. In a large bowl, sift the flour, baking powder, ground ginger and salt together, then mix in the sugar.
Gently fold the courgette mixture into the dry ingredients until just combined. Spoon the mixture into a muffin tin lined with paper casesand bake for 35 to 40 minutes until springy to the touch and a cake tester comes out clean. Leave to cool on a wire rack. Peel off the papercases and gently slice each cupcake into thirds horizontally.
Mix the lemon zest, lemon juice, butter, sugar and eggs in a small saucepan and, over a gentle heat, stir constantly until the mixture has thickened enough to coat the back of a spoon. Remove from the heat and strain the mixture into a bowl. Allow to cool completely before use. (The lemon curd will keep in the fridge for up to three weeks.)
Combine the cream cheese and lemon zest and mix in the sifted icing sugar. Ice the bottom layer of each cupcake with the cream cheese icing, followed by a layer of lemon curd. Top with the middle section of each cupcake and repeat the procedure. Finish with the top of each cupcake and ice with the cream cheese icing. Decorate with strips of lemon rind.
Makes 12
This recipe is from the February 2012 House and Leisure Food issue.
