Lemon Poppyseed Cupcakes with Wild Fireweed

with vanilla lemon buttercream, topped with fresh, vibrant wild fireweed petals.

Thank you @itslenanotlina_26 for inspiring this recipe and sharing the beauty that is foraging for fireweed.

Fireweed (Epilobium angustifolium) is a vibrant flowering plant, found in North America and Europe. It gets its name from its ability to quickly colonize areas devastated by wildfires. Blooms from late spring to early autumn. Apart from its beautiful appeal, fireweed is also valued for its medicinal properties. The young leaves and shoots can be foraged and used in salads or pickled, While the flowers make a fresh addition to a various dishes, teas, and desserts.

Lemon Poppyseed Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1/3 cup milk

• 2 tablespoons poppy seeds

• 1 1/2 teaspoons baking powder

• 1 teaspoon vanilla

• 1/4 teaspoon salt

For the Vanilla Lemon Buttercream:

• 4 cups powdered sugar

• 1 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 1/4 cup whole milk

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• Wild fireweed petals, for decoration

REVIEW

"Lemony deliciousness. The right amount of sweet and tang." - Nancy E

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla, lemon zest and lemon juice. Mix well.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture.

6. Stir in the poppy seeds until evenly distributed throughout the batter.

7. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. Remove the cupcakes from the oven and let them cool completely on a wire rack.

For the Vanilla Lemon Buttercream:

1. In a mixing bowl, beat the softened butter until creamy and smooth.

2. Gradually add the powdered sugar, mixing well after each addition.

3. Stir in the vanilla extract, milk, lemon zest and fresh lemon juice until the frosting is smooth and fluffy.

4. Once the cupcakes are cooled, frost them generously with the vanilla lemon buttercream.

5. Decorate the frosted cupcakes with delicate wild fireweed petals.

These lemon poppyseed cupcakes with vanilla lemon buttercream and fireweed petals are sure to impress with their delightful citrus flavor and beautiful presentation.

Please remember, when foraging for fireweed or any other wild plants, it's essential to research and respect the environment before harvesting.

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