Ravneet Gill's Recipe for Mini Zucchini and Olive Oil Patties with Lime Glaze | The perfect place
Don't be bothered by the salty ingredient in these cupcakes, because it's truly magical: the zucchini releases all of their water, leaving a very moist and spongy cupcake. I recommend baking them in heavily buttered muffin pans or silicone molds; Baker Julia Aden recently recommended putting a round piece of parchment paper in the bottom of each pan to make it easier to unmold the cupcakes, and it's a treat.
Mini zucchini and oil cakes olive oil with lime glazePrepare 15 minCook 30 minMaking 12
Butter for buttering200g caster sugar175g flour15g baking powderA pinch of saltZest of 1 lemon3 beaten eggs110ml olive oil300g coarsely grated zucchini< /p>
For the lime cream cheese frosting160g cream cheese cream80g icing sugarZest and juice of 1 lime, plus extra zest to garnish
Heat oven to 180C (160C fan)/350F/gas 4 Generously grease a 12-hole muffin pan with butter.
Combine all dry ingredients in a large bowl. In another bowl, combine the wet ingredients, except the zucchini. Add wet mixture to dry mixture, stir to combine, then stir shredded zucchini into batter.
Pour mixture into muffin tin and bake for 25 to 30 minutes, until golden brown and cooked through. Let cool, then carefully remove cakes from pan.
To make frosting, beat all ingredients in medium bowl until combined, then pipe or pour over each cake. Garnish with additional lime zest, then serve.
Don't be bothered by the salty ingredient in these cupcakes, because it's truly magical: the zucchini releases all of their water, leaving a very moist and spongy cupcake. I recommend baking them in heavily buttered muffin pans or silicone molds; Baker Julia Aden recently recommended putting a round piece of parchment paper in the bottom of each pan to make it easier to unmold the cupcakes, and it's a treat.
Mini zucchini and oil cakes olive oil with lime glazePrepare 15 minCook 30 minMaking 12
Butter for buttering200g caster sugar175g flour15g baking powderA pinch of saltZest of 1 lemon3 beaten eggs110ml olive oil300g coarsely grated zucchini< /p>
For the lime cream cheese frosting160g cream cheese cream80g icing sugarZest and juice of 1 lime, plus extra zest to garnish
Heat oven to 180C (160C fan)/350F/gas 4 Generously grease a 12-hole muffin pan with butter.
Combine all dry ingredients in a large bowl. In another bowl, combine the wet ingredients, except the zucchini. Add wet mixture to dry mixture, stir to combine, then stir shredded zucchini into batter.
Pour mixture into muffin tin and bake for 25 to 30 minutes, until golden brown and cooked through. Let cool, then carefully remove cakes from pan.
To make frosting, beat all ingredients in medium bowl until combined, then pipe or pour over each cake. Garnish with additional lime zest, then serve.
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