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Courgette & Chocolate Fairy Cakes

by James Morton

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!

Prep time

20 minutes

Cook time

40 minutes






Step 1

Preheat oven to 170C (150C fan, gas mark 3). Place 12 cake cases on a bun/cake tray.

Step 2

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.

Step 3

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.

Step 4 

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.

Step 5

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.




  • 180g self-raising flour
  • 25g cocoa powder
  • 90ml vegetable oil
  • 200g caster sugar
  • 1 egg
  • 2 tablespoons plain yoghurt
  • 1 medium courgette, peeled and grated
  • 250g icing sugar, sieved
  • 125g full-fat cream cheese
  • 40g Graham’s unsalted butter, softened