Courgette & Pistachio Fairy Cakes

A sweet treat that's great for using up gluts of courgettes. The cakes themselves have a  light airy sponge, with a subtle hint of cinnamon and nutmeg. Great for baking with kids and ensuring they get their 5 a day.

 

Makes 12 Fairy Cakes

 

Ingredients

 

125g Softened Unsalted Butter

125g Light Brown Sugar

2 Eggs

200g Self Raising Flour

1/2tsp Ground Nutmeg

1/2tsp Ground Cinnamon

300g Grated Courgettes/Zucchini

50g Chopped Pistachios

Zest and Juice of 1 Lemon

 

Ingredients for the Cream Cheese Icing

 

25g Unsalted Butter

65g Cream Cheese

150g Icing Sugar

1tsp Vanilla Extract

 

Method

 

Preheat the oven to 180C, then line a muffin tin with paper cases.

 

Beat the butter and sugar together in a freestanding mixer until creamy. Add the eggs one at a time and beat into the mixture.

 

Sift in the flour, nutmeg and cinnamon then fold in on a low speed until incorporated. Stopping half way to add the zest and juice of the lemon. Also add the grated courgettes and pistachios.

 

Scoop the mixture into the paper cases a little over half way, then place in the oven for around 25-30 minutes.

 

Remove from the oven and allow to cool completely on a wire rack.

 

Make the icing by beating the butter and cream cheese together. then slowly add the icing and vanilla extract. Dollop onto each fairy cake and spread evenly with the back of a spoon.

 

Decorate with a sprinkle of chopped pistachios.