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Sneaking veg into cakes is almost competitive sport at Abel & Cole. This wonderful cupcake recipe is one of our favourites - and great for convincing non-courgette lovers (they haven't tried our organic ones, obviously) of the merits of the gorgeous gourds. It's also wonderfully versatile, you can swap courgettes for parsnips, apples, squash, sweet potato, carrots, or whatever you fancy.
The cakes will store for 2-3 days in an airtight container. Delicious with a pat of butter, more honey and a cuppa.
Superb with morning coffee. For a drier texture, squeeze out most of juice from courgette before adding, makes a crisper crust on the bake, I drizzled with maple syrup, delish.
These are absolutely delicious! So easy to make as well. I used coconut sugar the last time I made them instead of “normal” sugar - worked well. Might play around with using honey or maple syrup instead as well.