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Preheat the oven to 170 degrees C (Gas Mark 4) and line a 12 hole muffin tin with cupcake papers.
Forage 100g nettle tops (only pick the top 6-8 leaves from roughly 30 nettles and measure dry before washing) and 15g dandelion petals (around 20 dandelions). If your blender isn't very good, cut the leaves away from the stems and use the leaves only.
Wash the nettle tops and dandelion petals.
Steam the nettles for 4-5 minutes or until dark green and wilted. Transfer them to iced water. Strain and squeeze out excess moisture.
Blend the steamed nettles with 300g plant milk and 1.5 TBSP lemon juice until you have a smooth purée. Save the lemon zest.
In a bowl, combine 300g caster sugar and the zest of 2 small lemons and massage with fingertips.
Add the nettle and milk purée and 100ml veg oil to the sugar and zest mixture and stir well.
Add 375g plain flour, 2 TSP baking powder, ½tsp bicarbonate of soda, and a pinch of fine salt. Stir to combine.
Gently fold in the dandelion petals.
Fill each cupcake case ⅔ way (there might be some batter left over).
Bake for 25 minutes or until a wooden skewer comes out clean.