Watercress Lemon Cupcakes

Yes. I said, "Watercress Lemon Cupcakes". These are based on a basic cupcake recipe,

with a little watercress and lemon to add zing.

Serves: 12

INGREDIENTS

• For the cupcakes:
• 1 cup, packed watercress leaves, stalks discarded
• ½ cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 lemon, zest and juice
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 325F. Line or grease a muffin tray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the watercress, vanilla, zest and lemon juice.
3. Sift in the flour, baking powder and salt and stir to gently combine.
4. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.

The batter looks like any other cupcake batter, just with little green bits of watercress.

The cupcakes smell so good!

You can serve the cupcakes without frosting. They are moist and delicious.

Or, you can make a simple buttercream frosting, like I did here.

1/4 C butter, softened

2 1/2 C confectioners' sugar

1 tsp vanilla extract

5 T lemon juice

Mix all ingredients in a large mixer bowl. Beat until thoroughly blended and creamy.

Frosts 12 cupcakes.

Garnish with lemon zest and a watercress leaf. Enjoy.

Watercress Deviled Eggs

I found a perfect springtime recipe on Williams-Sonoma's website. Watercress Deviled Eggs use watercress, lemon, and green onion to brighten up an old favorite.

Ingredients:

• 6 eggs 
• 1 large bunch watercress 
• 1 green onion, white and pale green parts minced 
• 1 tsp. finely grated lemon zest 
• 3 Tbs. mayonnaise  
• Sea salt, to taste 

Directions:

Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.

Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.

Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.

Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

These have a bright, delicious flavor, and taste like springtime itself.

Watercress and Egg Muffins

I wanted to try something different today, so I made watercress muffins. A savory mixture of eggs, watercress, turkey bacon, cheese, and butter. The recipe can easily be adjusted to your taste.

Watercress Egg Muffins

1 T butter, melted

8 eggs

salt and pepper to taste

2 to 3 slices of turkey bacon, cut up

1 C watercress

1/2 C shredded cheddar cheese

Preheat oven to 350 degrees

Add butter and eggs to bowl. Add salt and pepper.

Whisk!

Add watercress, bacon, and cheese, stir to combine.

Place in muffin tin coated with non-stick spray or muffin liners.

Bake at 350 degrees for 20-25 minutes, depending on your oven.

All done and ready to eat!

ENJOY!