Guilt-less Desserts & Treats for your Family
To my friends/readers/Zimbabwian Businessmen offering me big rewards for my investment etc
I’m sorry that I have not responded to your text/call/email/letter that came in a red envelope marked ‘urgent’ or ‘last reminder’. You see, I thought I did. It was only when I checked to see why you hadn’t returned my reply (how rude of you!) that I found that, in fact, it was me that had not replied to you. Oops!
It turns out that most of my communication recently has been via ESP. I reply in my head (I’m often very funny!) but then forget to make it ‘official’. This has caused moments of embarrassing confusion and some awkward conversations; including the ones between the real me and the me in my head. Yes, self ESP is a real thing (also known as going slowly mad!).
Sometimes my forgetfulness (which is probably more of an accurate word for my rudeness and at the moment caused by sleep deprivation) extends into the kitchen. Forgetting to add eggs to cookies (which actually made them vegan so not a total loss), overcooking the waffles (burnt and inedible is still considered overcooking right?!), and boiling the hot chocolate dry are just some of the more recent examples of my absent mindedness. Sometimes you just need a simple task; one that you can do one handed, without much cognitive thought and that gives you a quick result, like these moist and tasty cupcakes.
These Zucchini and Blueberry Cupcakes with Lemon Cream Icing are simple to make. Whilst they won’t deter those nasty envelopes with the large red ‘last notice’ printed on the front, they will make a nice apology dessert for all those people that you only sent imaginary text messages to.
The Zucchini and Blueberry Cupcakes are super moist as fresh grated (and squeezed) zucchini and blueberries (either fresh or frozen is fine) are used. Because of these extra ingredients the cupcakes take slightly longer to cook which gives you time to eat the extra lemon cream icing! The Lemon Cream Icing is made using thickened coconut cream and fresh lemon to make a tangy topping to the Zucchini and Blueberry Cupcakes. Make sure you allow time for your Lemon Cream Icing to thicken in the fridge so it can be piped/spread on the cooled cupcakes. Depending on the quality of your coconut cream this can take up to 12 hours.
- 4 Eggs, separated
- 1/2 Cup Maple Syrup
- 3 teaspoons Vanilla Extract
- 1/2 Cup Coconut Flour
- 3 teaspoons Baking Powder
- 1/2 Cup Milk (of choice)
- 1 Cup grated Zucchini, squeezed to remove excess water
- 1/2 Cup Blueberries (frozen or fresh)
- 1 can Coconut Cream (400ml), opened and refrigerated overnight
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 teaspoons lemon juice (add more if stronger taste desired)
- Zest of 1 lemon (add more if stronger taste desired)
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolks and whisk on medium until combined. Add the milk and zucchini.
- In a separate bowl sift the coconut flour and baking powder.
- With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
- Fold through the blueberries.
- Place 9 cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 24-27 minutes.
- Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool.
- Remove thickened cream from the can, discard the watery component.
- Place cream, maple syrup and vanilla into a mixing bowl of a kitchen stand mixer and whisk on high until thickened.
- Add the lemon juice and zest and whisk until combined and thick.
- Place the cream in the fridge to thicken for at least 2 hours before serving.