Surely not?! We hear you ask… But believe it or not this combination of sweet and savoury makes for a perfect tingly taste sensation. Trust us, he’s that one from the telly!
20 minutes
40 minutes
Easy
6
Preheat oven to 170C (150C fan, gas mark 3). Place 12 cake cases on a bun/cake tray.
Whisk together the vegetable oil, caster sugar, egg, yoghurt and courgette in a large bowl. Add the flour and cocoa powder and stir until the mix is just combined – there should be no flour visible but it should still be lumpy.
Divide the mix evenly between your 12 cases and bake for 15-20 minutes, or until springy when pushed. Leave to cool on cooling rack.
While they cool, make the icing. Blitz the icing sugar, cream cheese and butter together in a food processor – or you can do it by hand – until smooth and glossy. You must get rid of all lumps.
For an extra finishing touch, you can turn these into butterfly cakes. Cut a dome from the top of each cupcake and fill divot with icing. Half the cut-out piece to create “wings” and place on top of each cake. Dust with icing sugar to finish.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
