Carrot & Courgette Cupcakes!
Prep Time:15 mins, Cook Time: 20 mins, Total Time: 35 mins
May 20, 2014
• One in five British consumers eat yogurt on a daily basis, almost two thirds of adults eat yogurt at least once a week
• In Britain, we purchased over 2.7 billion pots of yogurt in the last year, that’s 86 every second of every day. Which means 7.4 million pots are consumed everyday
• Brits eat enough yogurt every week to fill more than 3.5 Olympic size swimming pools – equivalent in weight to 4 x The London Eye or 737 double decker buses
• Brits consumed over 460,000 tonnes of yogurt in the last year, enough to fill the Royal Albert Hall more than 4.5 times
As well as adding it to many a smoothie or frozen Yogurt Pop (oh yes Summer’s so on it’s way!), we enjoy it dolloped on homemade Granola, a pud or a bowl of fruit. The kids like to mix a little Greek yogurt with honey for a healthy dip for their fruity kebabs (recipe soon!). But it’s in baking that yogurt comes into it’s own for me. I love using a generous amount in my cakes, not only allowing for a fabulously moist and longer lasting bake but a healthier one too as I use it in replacement of oils and fats. Here’s a few of my recent yogurty bakes: Super-Fruity Banana Loaf Cake, Plum & Almond Cake, Apple & Blackberry Traybake, Carrot, Pineapple & Coconut Oil Cake or seasonal Rhubarb Crumble Muffins.
Today I have some super-duper yummilicious Carrot & Courgette Cupcakes with an Orange Cream Cheese Frosting for you. I’d say these little gems are virtually as virtuous as a cake can get, chocca full of grated carrot, courgette and sultanas, use half wholemeal flour, a small amount of unrefined sugar and yes you guessed it lots of lovely Greek yogurt and zero other fats! Not bad credentials for cake eh. Even the cream cheese frosting, though still naughty, is considerably better than most with only a little sugar and zero butter.
I actually first made these with Jacques a few weeks ago to take into pre-school for his friends as a healthy 4th Birthday celebration. He loved making them with me doing all the important whisking, mixing and dolloping. And was proud as punch to deliver them the next day to school and hand them out individually. He apparently kept a keen eye that all his friends ate every last crumb and noted with disappointment the few that didn’t, telling me exactly who they were when I picked him up at the end of the day! Bless. Needless to say they’ve been made a few times since and never last long round here.
And just in case you’re not already convinced of the wonder food that is yogurt here’s a little more on it’s healthy benefits, info courtesy of the Yogurt Council:
• Yogurt contains a range of nutrients important in a balanced diet and a healthy lifestyle
• Yogurt contains a range of vitamins and minerals including B vitamins, calcium, iodine, phosphorus and potassium
• Yogurt contains protein, which contributes to the maintenance and growth of muscle and maintenance of healthy bones
• Protein is made up of amino acids and yogurt provides all 9 essential amino acids which can’t be made by your body and so have to be present in the food you eat
• Some people are sensitive to lactose, the natural sugar found in milk and this may cause bloating, abdominal discomfort or diarrhoea. The live yogurt cultures can help improve digestion of lactose in individuals with lactose maldigestion
• According to the Eatwell Plate – the Department of Health’s healthy eating guide, low-fat yogurt is a key part of the dairy food group, which we should consume every day
For more information on National Yogurt Week please do visit the Love Yogurt site.
Carrots, Courgette, Sultanas, Yogurt, Orange, Wholemeal Flour, Cream Cheese
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Breakfast on the Hoof, Mid-Morning Snacks, Lunchboxes, Picnics, Afternoon Munchies, Pudding, Baking with Kids, Birthdays
2 x 12 piece fairy cake tins lined with paper cake cases
Carrot & Courgette Cupcakes!
Ingredients Prep Time:15 mins, Cook Time: 20 mins, Total Time: 35 mins
115g wholemeal self-raising flour
115g plain self-raising flour
1 teaspoon bicarbonate of soda
1 heaped teaspoon ground cinnamon
2 medium eggs, free range
100g dark brown soft sugar
125ml greek yogurt, or similar full fat thick yogurt
140g peeled carrots, grated
140g courgette, washed and peeled
1 orange, zest and juice of
For the Frosting:
140g cream cheese
1 orange, zest of
2 level tablespoons icing sugar
smarties or other sweets to decorate, optional
1) Preheat your oven to 160ºc/140ºc fan/Gas Mark 3.
2) Sieve together the flours, bicarbonate of soda and cinnamon into a large bowl.
3) In another bowl lightly whisk the eggs and sugar, followed by the yogurt.
4) Pour the eggs, sugar and yogurt into the flour and stir together.
5) Mix in the carrots, courgette, sultanas, orange juice and zest.
6) Spoon the mixture into the cake cases.
7) Bake in the oven for 20 minutes until well risen, firm and golden brown. Once cooked cool on a wire rack until completely cold before icing.
8) To make the frosting, mix together the cream cheese, orange zest and icing sugar.
9) Spoon on top of the cooled cakes and top with a sweet if you wish.