Name: Gooey Courgette & Pistachio Cupcakes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 12 tbsp Aquafaba (or you can use 4 eggs); 150 g Brown sugar; 75 g Madhūka Powder; 100 ml Oil; 6 tbsp Greek yoghurt; 1 tsp Vanilla extract; 1 Lime, zest and juice; 250 g Courgette; 200 g Plain flour; 100 g Almond flour; 2 tsp Baking powder; 0.5 tsp Baking soda; 100 g Pistachios; Edible flowers (optional)

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Courgette and pistachio cupcake with buttercream icing

Gooey Courgette & Pistachio Cupcakes

This squidgy cake is a healthier alternative to your classic courgette cakes but still tastes great!

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings 24

Ingredients

12 tbsp Aquafaba (or you can use 4 eggs)
150 g Brown sugar
75 g Madhūka Powder
100 ml Oil
6 tbsp Greek yoghurt
1 tsp Vanilla extract
1 Lime, zest and juice
250 g Courgette
200 g Plain flour
100 g Almond flour
2 tsp Baking powder
0.5 tsp Baking soda
100 g Pistachios
Edible flowers (optional)

Instructions

Pre-heat the oven to 170C/340F. Place 24 cupcake cases onto a baking tray.
Blot the courgette between sheets of kitchen paper to remove any excess moisture. Make sure the courgettes are as dry as possible before using.
Whisk together the eggs, sugar, Madhūka Powder, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
Stir in the courgette and then fold in the flour, baking powder, baking soda and most of the pistachios (save a couple of tablespoons).
Pour the mixture into the loaf tin, then bake for 35 to 40 minutes or until the cupcakes are risen and golden and a skewer poked into the centre comes out clean. Then cool completely on a wire rack.
When the cupcakes are completely cool, spread icing over the top if desired - we recommend our buttercream icing. Decorate with the remaining pistachios, lime zest and even edible flowers for an extra something special.