Nettle & lemon cupcakes (gf/df)
Delicious (yes honestly) and very pretty, these cupcakes make any spring teatime a bit special - and they're packed with nutrients.
Ingredients:- (makes 12 cupcakes)
Method:-
1. Turn oven on to 180 deg C or 160 fan.
2. Wash nettle tops (use tongs or rubber gloves) and then blanch in simmering water for 5 mins. Drain, cool rapidly in running cold water and then leave to cool completely. You will be able to handle the nettles now as the stinging hairs have been deactivated by the blancing. When cold, squeeze as much water out of the nettles as possible then chop finely and put in a large bowl.
3. Mix all the cake ingredients together in the bowl and mix well with an electric hand whisk or a wooden spoon. Don't over whisk as the cupcakes will come out rubbery but make sure all the ingredients are properly incorporated.
4. Put large cupcake or fairy cake cases in to a cupcake tin and divide the mixture equally amongst the cases. Put into the oven for 14 - 16 mins. The cupcakes are done when you can press the top gently with a finger and the cake bounces back when you lift your finger. If they're not quite done pop them back into the oven for another couple of minutes.
5. When the cakes are cooked remove them from the oven and leave to cool completely on a cooling rack.
6. When the cupcakes are cold, make up the icing - if it looks too runny add extra icing sugar and if it's too thick to run over the top add a tiny amount of water until it looks right. Ice each cake and top with the edible flowers of your choice.
7. Leave the icing to set and then remove the paper cakes so that the green is on show. A super pretty treat for any Easter celebration.
Ingredients:- (makes 12 cupcakes)
- 40g nettle tips (tip and first pair of leaves from the stem)
- 150g self raising gluten free flour
- 150g caster sugar
- 100g butter or margarine (at room temperature)
- 2 medium eggs (at room temperature)
- Juice and zest of half a lemon
- 1 tsp vanilla extract
- 1/2 tsp baking powder (gluten free)
- Pinch of salt
Method:-
1. Turn oven on to 180 deg C or 160 fan.
2. Wash nettle tops (use tongs or rubber gloves) and then blanch in simmering water for 5 mins. Drain, cool rapidly in running cold water and then leave to cool completely. You will be able to handle the nettles now as the stinging hairs have been deactivated by the blancing. When cold, squeeze as much water out of the nettles as possible then chop finely and put in a large bowl.
3. Mix all the cake ingredients together in the bowl and mix well with an electric hand whisk or a wooden spoon. Don't over whisk as the cupcakes will come out rubbery but make sure all the ingredients are properly incorporated.
4. Put large cupcake or fairy cake cases in to a cupcake tin and divide the mixture equally amongst the cases. Put into the oven for 14 - 16 mins. The cupcakes are done when you can press the top gently with a finger and the cake bounces back when you lift your finger. If they're not quite done pop them back into the oven for another couple of minutes.
5. When the cakes are cooked remove them from the oven and leave to cool completely on a cooling rack.
6. When the cupcakes are cold, make up the icing - if it looks too runny add extra icing sugar and if it's too thick to run over the top add a tiny amount of water until it looks right. Ice each cake and top with the edible flowers of your choice.
7. Leave the icing to set and then remove the paper cakes so that the green is on show. A super pretty treat for any Easter celebration.