Lemon and Stinging Nettle Cupcakes with Lavender Icing: The flavour of the foraged nettles fades away beneath the zingy lemon, so you’re left with a surprisingly bright green sponge that tastes light and zesty, complimented by the floral icing.
This recipe for lemon and stinging nettle cupcakes first appeared in my monthly Taste Not Waste column about reducing food waste for Vegetarian Living magazine (April 2016).
Recipes don’t often involve rubber gloves until it’s time to do the washing up, but for these cupcakes you’ll need the before you’ve even donned the apron!
Stinging nettles don’t often conjure up thoughts of appetising treats such as cupcakes, but bear with me. These much-maligned weeds are actually nutritional powerhouses that are fantastic in a range of recipes. You can use them much like cooked spinach, but since I love replacing some of the fat and sugar of cakes with vegetables, one of my favourite ways to use them is baked into cupcakes. The flavour of the nettles fades away beneath the zingy lemon, so you’re left with a surprisingly bright green sponge that tastes light and zesty. Plus it’s great knowing that the main ingredient is free and packed with iron and minerals.
When foraging for nettles, you’ll have to take a bit of care. Be sure you know which plants you’re looking for and stay away from areas that might be tainted by car fumes or pesticides. Wear rubber gloves, and pick only the top four to six leaves as they’re more tender.
Nettles are best in early spring when they are young and fresh-tasting, so to take real advantage of these healthy greens, I’d suggest picking, preparing and blanching as much as you can, then keep a supply in the freezer for quick soups and smoothies.
I’m fairly new to the world of foraging, but I love showing my kids how nature provides us with nourishment in surprising places. Although nettles aren’t the easiest food to harvest with young children, we’ve enjoyed hunting for wild garlic to use in salads and pesto, as well as vitamin-rich dandelions from the garden, tearing off their petals to use in bread, honey and biscuits.
So now I actively seek out nettle beds – and try to remember to take a bag and rubber gloves with me when we go on country walks.
Save Our Scraps
Get inventive in the kitchen with these delicious ways to cook your fresh foraged nettles.
* Make nettle soup, it’s probably the most popular way to use these free greens and it’s really delicious.
* Bake nettles into a quiche or tart for an alternative to spinach.
* Wilt into scrambled eggs or tofu for an iron-rich breakfast – perfect with grilled tomatoes.
* Cook into a risotto or wilt into a tomato-based pasta sauce.
* Boil the nettles in vegetable stock and serve as a side dish with a little herb butter.
* Boil a handful of leaves in a few cups of water for a few minutes, then strain to make a tea-like tonic.
- 100g (2 cups, packed) raw young nettle leaves (use the top 4-6 leaves)
- 200g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- zest and juice of ½ lemon
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 150g (2/3 cup) unsalted butter, softened
- 300g (2 ½ cups) powdered icing sugar
- 2 tbsp milk
- 2 tsp dried culinary lavender, ground in a mortar and pestle
- Preheat oven to 170C/325F and line a muffin tin with liners.
- Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 2-3 minutes. The sting will be removed with the boiling. Refresh by running under cold water, drain and puree well with a hand held stick blender. 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 juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the liners to fill ¾ full, then bake for 15 minutes or until an inserted skewer comes out clean. Cool for 5 minutes in the tins and move to a wire rack to cool completely before icing.
- For the icing, cream the butter in a large bowl until fluffy. Add in the icing sugar and ground lavender and beat. Beat in the milk, if necessary to make it a frosting consistency.
Looking for another crazy nettle cake recipe? Try out my Stinging Nettle and Lemon Cake with Blackberries
Nettle image courtesy of Shutterstock
ManjiriK
How I wish I could go foraging but nothing fume and dirt free in London I guess. I foraged some wild garlic though on a nature trek I went to a few weeks ago, have planted it and now waiting for it to grow ! Your cupcakes looks delicious, I have only ever tried nettle as a tea at a freinds, must try cooking with some soon.x
Angela / Only Crumbs Remain
What a great idea. i have seen nettles used once before in a nature programme a few years ago and although it looked interesting I wasn’t thrilled with what they made. But being a cake/bun/ lover then this really has interested me. Pinning to try later. #CreditCrunchMunch
Angela x
Helen at Casa Costello
Wow! The colour of these is incredible. Thanks for the tips on picking stinging nettles – I admit I’ve never been brave enough yet.
Sarah Trivuncic, Maison Cupcake
These look brilliant! I don’t come across stinging nettles much these days but would never have imagined them being used in cupcakes when I came into regular contact with them as a kid!!
Cooksister
Oh – such pretty cupcakes! I am glad to hear you go down the sensible route of garden gloves to harvest – I never really believe all that “Grasp the nettle”, you just have to get the angle right bla bla bla stories ;o) There are a lot of nettles on the allotments so I may just go foraging this weekend! We also have tons of wold rocket growing under our staion!
Food Ren (@RenBehan)
Beautiful! Would be perfect for Simple and in Season, too now hosted by Katie Feeding Boys!! Would LOVE to try these. x
Sally
We don’t have nettles (to my knowledge) where I live but you’ve taken green cakes to a whole new level. Craving these for breakfast – they look and sound simply stunning. Must remember when I’m batting the things out of my path on summer hikes in the uk. Revenge of the baker!
Ann from vancouver
Hi Kate,
It’s Ann from Vancouver again. You are really amazing. Can you take a photo of stinging nettles in the country side? Just want to make sure, I found the right one here in Vancouver. Thanks!
fashionmommywm
I am totally obsessed with this recipe – can’t believe you use stinging nettles but am completely intrigued by this.
Jo's Kitchen (@Jos_Kitchen)
What gorgeous cakes! I love the colour and bet they taste good too!
Kate Hackworthy
Thanks Jo! The colour is very vibrant 🙂
Chris @thinlyspread
Yay! Something new to do with our nettle tops and, oh my, the colour! How fabulous!
Elizabeth
How gorgeous are these cupcakes! You never fail to amaze me with your creations!
Johanna @ Green Gourmet Giraffe
these are so beautiful with their green colour and gorgeous icing
fabfood4all
Gorgeous, love these little nettle cupcakes and you’ve inspired me to go nettle foraging as it’s not something I’ve done before;-) Thanks for a really frugal recipe for #CreditCrunchMunch:-)
lucyparissi
What an incredible colour! I used to forage dandelions and nettle in my youth (in Greece) but have fallen out of the habit here. Mind you, London is a bit too dirty for foraging I think. The cupcakes look amazing!
fashionandstylepolice
Oh my. This looks delicious. Your photography is so cool.
whittypaleo
This is such an interesting combo! I hardly ever cook (or bake) with stinging nettles but these cupcakes look really delicious! Thanks for the recipe 🙂
Bella Bucchiotti (xoxoBella)
What a unique recipe. I have never cooked with stinging nettle. My neighbour would go crazy if I made these for her! 🙂
peter @feedyoursoultoo
Super cool color on these cupcakes. The frosting is the perfect compliment.
Sarah
What a great idea, Katie! I may get my gloves ready – I’d love to have a go at making these. Thanks for linking with #CreditCrunchMunch.
Melissa
Incredible! I’ve never heard of stinging nettles, what a creative recipe 🙂