Oh Springtime how I love thee! All of my favorite plants are back especially the ever spreading, Lemon Balm.
Some folks have a love hate relationship with Lemon Balm because of the fact it is a mint…and well… you know mints! They love to spread their roots from one side of the garden to the other.
I personally don’t mind the spreading of lemon or peppermint for that matter. It means the horrible grass will be choked out and there will now be an edible, highly scented ground cover instead. Oh yeah. 🙂
Lemon Balm is the Herb of the Month for April and as I am putting the herb boxes together, I thought I would share a new recipe that I tried this past weekend. The original recipe was for a Lemon Balm Cake but I am not a cake baker so cupcakes just happened!!
My little cakes came out green whereas the original recipe just had specks of green. Maybe my lemon balm was fresher and juicier?
Before I get to the recipe…what is Lemon Balm good for? Not only can you eat it, you can make many herbal remedies with this lovely, sweet scented and uplifting plant. It isknown for its ability to lighten your mood, stop spasmodic stomach aches, symptoms of anxiety, ADD, cold sores, stress headaches. It is like a chill pill…at least in my opinion. Sometimes before a class if I have butterflies in my stomach, yes I still get them, I will take a dropperful or 2 of the lemon balm glycerite.
A glycerite is a tincture that is made with vegetable glycerite instead of alcohol. The sweetness of the glycerine combined with the flavor of lemon balm creates a flavor close to a lemon drop candy!!!
Check out my post on Lemon Balm Start to Finish
Here you go:
Lemon Balm Cupcakes
I made them without any frosting but you could easily whip up some butter and sugar with vanilla to frost.
Lemon Balm Cupcakes
Sweet lemony sunshine in a cake! More like a muffin but you can add frosting if desired.
- 2 cups organic all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 2/3 cup sunflower oil
- 1 tbsp fresh lemon juice
- 1/3 cup plain greek yogurt mixed with 1/2 cup water
- 1 cup pure natural sugar
- 1 cup packed fresh lemon balm leaves
- homemade confectioners sugar see below
Whisk or blend yogurt and water. Set aside. Heat oven to 375F. Put cupcake liners in 15 cupcake tins
In a food processor, pulse the lemon balm leaves and the sugar. It is better that the leaves are crushed completely and blends in well. Cream together lemon balm sugar and oil. Add one egg at a time and whisk with the creamed sugar and oil. Pour into a large bowl.
Whisk together flour, salt and baking powder.
Add the dry ingredients in parts and whisk them in with the wet mix. Add lemon juice and mix it in. Add the blended yogurt and water to the batter and mix. It is not going to be very runny batter.
Spoon into cupcake tins until 2/3 full. Bake for approximately 15 minutes. Check with toothpick for doneness. Cool on rack in pan for 5 minutes then remove cakes to cooling rack. When cooled add a dusting of powdered sugar.
To make your own powdered sugar, I use the pure cane non gmo sugar: Add a tablespoon of sugar to a small spice grinder and grind until fluffy. Use a small strainer to dust over cakes.
Have a beautiful day!!!