Seaweed Wolfberry Cupcakes

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Seaweed Wolfberry Cupcakes

Seaweed Wolfberry Cupcake is a modern British recipe for a classic vanilla sponge cupcake that incorporates seaweed flour and wolfberries (goji berries) and sesame seeds into the mix. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut and Tonka Bean Brownies.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

Rating:

Tags : Wild Food Baking Recipes Cake Recipes British Recipes

Ingredients:

150g butter
150g caster sugar
2 eggs
1/2 tsp vanilla extract
75ml milk
150g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp seaweed flour
2 tbsp sesame seeds
2 tbsp Wolfberries (goji berries)

Method:

Place the wolfberries into a bowl, pour over some warm water and set aside to plump-up for 20 minutes before draining.

Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now beat in the vanilla extract and milk, until smooth.

Sift together the self-raising flour, baking powder, cinnamon and seaweed flour into a separate bowl. Fold these ingredients into the liquid ingredients then stir in the sesame seeds and soaked wolfberries.

Divide the resultant batter between cupcake moulds (there should be enough for 10 to 12) then place in an oven pre-heated to 150°C and bake for about 25 minutes, or until golden brown and cooked through. Serve warm.