Nettle and Lemon Cupcakes with Lavender Buttercream
MAKES 12 cupcakes
PREP 20 mins
COOK 15 mins
Ingredients:
✔ 100g nettle leaves, stems removed
✔ 200g unsalted butter, softened
✔ 150g granulated sugar
✔ 3 free-range eggs
✔ 2 tsp vanilla extract zest and juice of ½ lemon
✔ 250g plain flour
✔ 2 tsp baking powder
✔ ½ tsp salt
For the lavender buttercream
✔ 150g unsalted butter, softened
✔ 300g icing sugar
✔ 2 tsp dried culinary lavender, ground in a mortar and pestle
✔ 2 tbsp milk
Directions:
1. Preheat the oven to 170C/fan 150C/ gas 3. Line a muffin tin with paper cases.
2. Using rubber gloves, wash the nettle leaves. Place in a pan of boiling water and cook for 2–3 minutes. Refresh with cold water, drain and purée with a handheld blender. Set aside.
3. 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 nettle purée, vanilla, and the lemon zest and juice. Sift in the flour, baking powder and salt, then stir to gently combine.
4. Spoon the mixture into the paper cases, filling three-quarters full, then bake for 15 minutes or until an inserted skewer comes out clean. Cool for a few minutes in the tins, then move to a wire rack to cool completely before icing.
5. For the icing, cream the butter in a large bowl until fluffy. Add in the icing sugar and ground lavender and beat. Add in the milk, if necessary, to make it a frosting consistency. Decorate each cupcake with a swirl of buttercream.
[info title="Nutritions" icon="info-circle"]Per cupcake 461 cals, fat 25.7g, sat fat 15.7g, carbs 54.2g, sugars 38.1g, protein 4.2g, salt 0.5g, fibre 1.1g[/info]
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