Nettle cupcakes are such a fun treat to do in the spring/early summer. With the added lemon or lime flavor, it makes a delightful sweet treat!
2 cups, packed raw young nettle leaves (use the top 4-6 leaves - you can use either stinging nettle or wood nettle)
¾ cup butter, softened
¾ cup granulated sugar
3 eggs
2 teaspoons vanilla extract
Zest and juice of 1 lime (or lemon)
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Preheat oven to 325F. Carefully wash the nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Refresh under cold water, drain, and puree. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon/lime juice. Sift in the flour, baking powder and salt and stir to gently combine.
Spoon the mixture into cupcake tins, then bake for 20 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
For the Lemon Buttercream:
2/3 cup butter, softened
2 ½ cups powdered icing sugar
Zest and juice of 1 lime (or lemon)
In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lime/lemon juice. Add more lime or lemon juice to make it a frosting consistency, and beat again. Store in the fridge until ready to use.
Top with your favorite edible flower or lemon balm!
Happy Foraging!!
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