Zucchini washing, cleaning. Peel 1 zucchini with a zest ripper in fine strips. Blanch briefly in boiling water, drain on kitchen paper. Grate both zucchini. Cream 250 g butter, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
Mix flour and baking powder and stir in alternately with aloe vera. Fold in grated zucchini. Grease the cake pan (Nordic Ware: lily blossom; 2 litres capacity) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Then turn out of the tin and let it cool down. Stir 60 g butter for about 5 minutes until creamy. Sprinkle in icing sugar and fold in for about 1 minute. Stir in sour cream and lemon juice. Spread the icing evenly over the cupcake.
Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Then turn out of the tin and let it cool down. Stir 60 g butter for about 5 minutes until creamy. Sprinkle in icing sugar and fold in for about 1 minute. Stir in sour cream and lemon juice. Spread the icing evenly over the cupcake. Leave to dry. Decorate the cake with the zucchini strips
waiting time approx. 1 1/2 hours