Fat-free cupcakes – that’s right, it’s possible – these pretty little things are fat-free and to throw in a bonus they are gluten-free too! Don’t worry they are still utterly delicious, I bet you won’t be able to taste the difference…
These cupcakes are summer all over, they are light, lemony and fuss free. The recipe is pretty simple, a top tip is not to let the courgette sit for too long once it is grated otherwise the water will leave it. As this recipe does not use any fat it is important that the moisture comes out in the cake, not before.
Courgette Nutritional Info
Courgette or ‘Zucchini’ is affectionately known as the ‘dieters friend’, this is because it contains very few calories and has a high water content.
This veggie has high levels of potassium, making it another good one for controlling blood pressure. In addition, it also contains Vitamin C, which is good for our immune system and eyesight.
Finally, courgettes also contain antioxidants which help to slow down the ageing process and helps with the reconstruction of brain cells.
Read more about Courgettes on the Vegetables page.
Makes 12 cupcakes.
120 g caster sugar
Zest of half a lemon
180 g courgette (peeled and finely grated)
150 g white rice flour
50 g ground almonds
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
10 g poppy seeds
icing sugar to decorate
Preheat the oven to 180ºC and line the cupcake tray with paper cases.
Measure out the flour, ground almonds, baking powder, bicarb of soda and salt and place in a bowl so this is ready to incorporate in to the mixture later on. Leave to one side for now.
Crack the eggs in to a large bowl and whisk, gradually add the sugar. You should be left with a fluffy and pale mixture after a few minutes.
Now grate the lemon and courgette. For the lemon zest I used the zester on my normal grater and for the courgette I used my fancy electric grater…
If you don’t have one of these electric graters, don’t worry! It’s only 180 g of courgette so it shouldn’t take long to do by hand. It’s a good idea to re-weigh the courgette when it has been grated to make sure you still have enough. I always buy more courgette than required because you loose some of the weight through peeling it, chopping off the ends and from grating.
Incorporate the lemon zest and grated courgette in to the egg and sugar mixture, give it a good whisk.
Now it’s time to add the pre-measured dry flour mixture. Sieve this in to the wet mixture gradually, stirring as you go. Add the poppy seeds and stir until fully incorporated.
Spoon the mixture in to the cupcake cases, it should fill about four fifths of each case. Bake for 13 – 15 minutes.
When out of the oven allow to cool then using a sieve sprinkle with icing sugar. I love this simple finish, and it is far better for you than butter icing!
Let me know how these turn out for you!
Happy Baking x