Makes 12
1. Preheat the oven to 180°C.
2. Whisk up the eggs and fructose sugar in a large mixing bowl until pale and fluffy. Whisk the grated courgette and the vanilla extract into the egg mixture until well incorporated. Finally, whisk in the flour, ground almonds, baking powder, lemon zest and salt until everything is combined.
3. Using a large spoon, ladle a couple of generous spoonfuls of the mixture into the bottom of each paper case. Add a teaspoon of jam, then cover that with a small spoonful of mixture, in order to seal in the jam.
4. Place in the oven for 20 minutes until risen and blonde on top. Once the cupcakes are cooked, cool them in a tin for 10 minutes. Cool the completely in the fridge for a further 20 minutes, as they need to be cold before icing.
1. Place all the ingredients in a big mixing bowl over a pan of boiling water. Stir with a clean metal spoon for 2 minutes exactly to dissolve the sugar.
2. When the mixture is warm and the 2 minutes are up, remove the bowl from the heat and beat with a whisk. Whisk for 9 minutes until cool. The mixture is ready to use when it’s standing up like snow-covered Swiss peaks.
3. If piping the icing, simply fill your piping bag in the usual way. Be sure to ice the cakes very quickly, as the icing will start to set and alter its flexibility as it sits.
