150g peeled and finely grated courgette/zuchinni
90g gluten free flour
1 medium free-range egg
15g ground almonds (if you want to make nut free just omit)
75g sugar (I used soft brown for a moister cake or if you want a fluffier cake, use caster sugar)
1tsp baking powder
1tsp vanilla extract
Makes 6 cupcakes - easily doubled
Beat the egg and sugar together in a large bowl with an electric whisk for 3-5 minutes until pale and frothy. Add the flour, courgette, almonds (if using) vanilla and baking power and beat again until well-combined. Pour into cases and bake for about 20 minutes at 180c/350f until risen and lightly golden.
Chocolate cupcakes - use 20g cocoa powder and only 70g flour
Lemon - add the grated zest of one lemon
Arthritis diet notes
This is a pretty light cupcake recipe and much lower in saturated fat than most yet still tastes rich and fluffy. Grating the courgettes can be a bit of a pain if your hands hurt so you could use a food processor. I use a hand held electric whisk but again a stand mixer will make these much easier on than hands and wrists. Serve these with fresh fruit and yoghurt for a tasty, healthier dessert.