This is my 1st favourite from Harry Eastwood’s Red Velvet & Chocolate Heartache cookbook (p. 119). I first made them for this year’s Biggest Morning Tea – an annual event we Lovely Library Ladies (as we call ourselves) put on for the staff at school. They were a big hit … not the least because of the discussion they generated when people found out they were made using zucchini! They were light and fluffy and utterly delicious.
Note: Harry Eastwood cautions that you don’t grate the vegetables until you are about to add them to the mixture as their texture changes once they are grated …
‘Most vegetables tend to lose their feathers once they are grated. They just get cold, wet and a bit grumpy’ (p. xxix).
2 medium free range eggs
140g caster sugar
200g zucchini – topped, tailed, peeled and finely grated (I use my fine Microplane grater)
3 tablespoons Elderflower cordial (I got mine from Ikea)
80g white rice flour
120g ground almonds
2 teaspoons baking powder
¼ teaspoon salt
120g fresh raspberries (+ 12 extra ones for the tops)
- Preheat oven to 180ºC/350ºF/gas mark 4.
Line a 12 hole muffin tray with cupcake cases.
- Whisk the eggs and sugar in a large mixing bowl for 5 minutes – until pale and quadrupled in volume.
- Add the grated zucchini adn the elderflower cordial. Whisk again.
- Mix in the flour, ground almonds, baking powder and salt until they are well introduced.
- Gently fold in the raspberries – taking care not to crush them too much.
- Spoon the mixture into cupcake cases – aiming for it to come four fifths of the way up each case.
- Bake for 25 minutes until risen and cooked.
It is normal for them to be flat on top and not dome shaped. (Note: a testing skewer may not come out clean because the veg keeps them so moist – don’t be tempted to keep then in as it will overcook them).
- Cool in the tin for 15 minutes before removing.
- When cool, ice and decorate with a raspberry (if you want).
140g icing sugar
3 tablespoons Elderflower cordial
a little pink food colouring
Sieve the icing sugar into a small mixing bowl.
Add the Elderflower cordial and mix it in with a fork until it forms a loose white icing.
If using colouring, add a little at a time until you get the colour you want.