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Blueberry Zucchini cakes with Lemon Buttercream


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4

Ingredients

20 portion(s)

Cakes

  • 3 eggs
  • 200 grams vegetable oil
  • 5 grams vanilla extract
  • 300 grams raw sugar
  • 1 zucchini roughly chopped, approx 350-400g
  • 450 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarb soda
  • 200 grams fresh or frozen blueberries, plus extra for decoration

Lemon Buttercream

  • 250 grams Butter softened
  • 350 grams icing sugar
  • 1 lemon - juice of
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 6
    20min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

  1. Preheat oven to 180 degrees celcius.

    Grease a 12 hole muffin tin.

     

    Method:

     

    Mill sugar, 3 seconds, speed 9 - set aside.

    Chop zucchini, 6 seconds, speed 4.  Place in a clean tea towel and squeeze the liquid out - set aside.

    Add eggs, oil, vanilla and sugar and mix 6 seconds, speed 4.

    Add zucchini, 4 seconds, speed 3 on reverse.

    Add flour, salt, baking powder and bi carb soda and mix 15-20 seconds, speed 4 on reverse.

    Fold through blueberries by hand.

     

    Fill muffin tin until about 3/4 full.

    bake in pre-heated oven for 12-15 minutes or until skewer inserted in centre comes out clean.

     

    Cool in tin for 15 minutes before transferring to wire rack to cool completely.

  2.  

     

    Buttercream:

     

    Place butter, icing sugar, lemon juice, vanilla and salt in bowl.

    Mix speed 4 for about 30 seconds or until it all comes together nice and smooth.  I usually scrape down sides of bowl half way through.

    Pipe or spread buttercream on completely cooled cakes.

    decorate with lemon zest and or extra blueberries.

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Accessories you need

11

Tip

This recipe will make approximately 20 cupcakes.

Or 2 x 20cm round cakes (cook approximately 35-40 minutes)

Or 12 cupcakes and 1 x loaf tin (cook approximately 25-30 minutes)

Leave icing off to send as muffins in kids school lunchboxes.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Just made this and it is beautiful. I made made it...

    Submitted by Jaytee on 28. November 2018 - 13:25.

    Just made this and it is beautiful. I made made it as a cake not muffins. Children love it, haven't had a chance to ice it yet. I made mine with half wholemeal SR flour. Thanks for sharing!

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  • Delicious!! I was too lazy to

    Submitted by Sammy27 on 13. November 2016 - 22:23.

    Delicious!! I was too lazy to squeeze the zucchini so just put in less oil and it still worked perfectly! Kids love them!

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  • Delicious!! I was too lazy to

    Submitted by Sammy27 on 13. November 2016 - 22:23.

    Delicious!! I was too lazy to squeeze the zucchini so just put in less oil and it still worked perfectly! Kids love them!

    Login or register to post comments