Seaweed cupcakes

Recipe Seaweed cupcakes (35pcs)

Make your own cupcakes with dried sugar kelp. Perfect to have at home and offer and the saltiness from the sugar kelp marries deliciously with the chocolate!


  • 100g butter
  • 50g dark chocolate with sea salt
  • 2 eggs
  • 3 tbsp cocoa
  • 1 - 1 1/2 dl caster sugar (depending on how sweet you want)
  • 1 dl brown farin
  • 2 dl wheat flour
  • 1 tsp vanilla sugar
  • 3 tsp seaweed powder (dried sugar kelp or any other seaweed variety)
  • 1 krm salt

Instructions - Do this!

  • Preheat the oven to 175 degrees. Put out about 35 small muffin tins.
  • Melt the butter on a low heat, remove from the plate and pour in chopped chocolate, stirring until the chocolate melts completely. Stir all the ingredients together with a lollipop or balloon whisk in the saucepan without whisking air into the batter.
  • Bake for about 4 minutes, the cake should be firm on the edge and drooped in the middle as you shake a little on it.
  • Leave to cool completely. Cool the plate with cold water so that the baking stops.
  • Place in the fridge for at least 2 hours, preferably overnight before serving with lightly whipped cream.
  • Decorate with a click-cream raspberry or maybe one of the flower of the season!
Seaweed cupcakes!

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