Courgette, Linseed and Lemon Cupcakes

Makes 12
Prep time 20 mins
Baking time 25 mins

INGREDIENTS

FOR THE CUPCAKE MIX                  

• 150g self raising flour                    
• 25g The Linseed Farm linseed ground meal (flaxseed ground meal) 
• Pinch of salt                   
• 115g golden caster sugar                  
• 150g grated courgette (squeeze out most of the juice after you've grated)                 
• 2 free range eggs, lightly beaten
• Zest of 1 large lemon                
• 60ml The Linseed Farm linseed oil (flaxseed oil)
• 2tbsp fat-free fromage frais

FOR THE TOPPING                  

• Jar of lemon curd
• 75g butter
• 200g icing sugar
• 1 1/2 tbsp fat-free fromage frais

METHOD

1. Preheat the oven to 180 oC                  
2. Line a 12-hold cupcake/muffin tin with paper cases                  
3. Sift together the flour, ground linseed (ground linseed) and salt in a large mixing bowl.                  
4. In another bowl, mix together the culinary linseed oil (flaxseed oil), sugar, courgette and lemon zest, then add the egg and fromage frais and mix together again. 
5. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well combined. 
6. Divide the mixture equally between the cases. 
7. Bake in the preheated oven for 25 minutes until light golden brown and springy to the touch. Transfer onto a wire rack to cool.
8. To make the icing, beat the butter and icing sugar together for 5-10 minutes until very pale and fluffy. Gently but thoroughly beat in the fromage frais. 
9. Use an apple corer or small knife to remove a small amount from the middle of each cupcake and spoon or pipe in some lemon curd. 
10. Pipe or spread the butter icing over the top of each muffin.