Seaweed Spice Cupcakes with Green Tea Frosting

By: Olivia AttwoodSeptember 19, 2011

AGB 410Phone: 480-213-3750

E-mail: attwood.olivia@gmail.com

Seaweed

•Seaweed is algae that attaches itself to rocks and things in the sea. The deeper the seaweed lives, the darker the color.

• Seaweed can be found in different colors; Red, brown and Green

•Red and Brown seaweed are more commonly found in the ocean.

•Green seaweed is mostly found in fresh water.

Uses for Seaweed

• Medicine: – “Seaweeds have curative powers for tuberculosis,

arthritis, colds and influenza, worm infestations” (Peters).

– Although these powers have not been proven in the United States many countries in Asia and Europe use seaweed, especially the red, as herbal treatments.

– Seaweed treatments are gaining popularity with spas. Most commonly used as wraps for tightening skin and exfoliation.

Uses for Seaweed Continued

Food:

• Seaweed is known to have a great source of:

– protein, potassium, magnesium, Iodine and loaded with vitamins B,C and D. (Just a few)

• There are many foods which already contain “seaweed extracts such as, chocolate milk, yoghurts and beer” (Peters).

• Seaweed is considered a Super food

– Contains more antioxidants than blueberries and pomegranates

Adding Seaweed to meals helps add additional nutrients.

- Example: Great if used in salads, soups, and seasoning vegetables and entrees.

Health Benefits

• Helps Improve blood flow• Seaweed contains enzymes

which create essential omega- 6 fatty acids

• With all of the minerals and vitamins Seaweed produces natural energy boosts.

• Seaweed is also being looked at as a anti-cancer tool.– The George Mateljan Foundation

explains how seaweed possibly lowers the risks of colon cancer with its natural antioxidants and nutrients

Seaweed Spice Cupcake Ingredients:

• 2 cups brown sugar• 1 stick butter, softened• ½ cup vegetable oil• 5 large eggs, separated• ¼ cup of blended seaweed (Directions

follow)• 2 cups flour• 1 teaspoon baking soda• 1 teaspoon baking powder• 1 ½ teaspoons cinnamon and ¼ tsp for

seaweed• ½ teaspoon ground nutmeg and ¼ tsp for

seaweed• ¼ teaspoon ground cloves• Pinch of salt• 1 cup Buttermilk

Ingredients Continued

Blended seaweed mixture:

• ½ cup dry roasted seaweed (pre-chopped, or chop

before using)

• 1 cup milk

• ¼ tsp cinnamon (from

previously stated above)

• ¼ tsp ground nutmeg (from

previously stated above)

Directions:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper cups. Chop seaweed into medium sized chucks, if not already chopped. In a small bowl combine the roasted seaweed and milk, and stir until seaweed is fully covered. Let soak for 10 minutes, until the seaweed has expanded and softened.

• While the seaweed is soaking, In a large mixing bowl using a standing mixer fitted with the paddle, cream brown sugar and butter. While the mixer is running, add the oil in a steady stream. Separate the egg yolks from the egg whites. Add the egg yolks, one at a time, beating well after each addition.

• Stop the mixer, and let stand while you drain the seaweed mixture, but save ¼ cup of the milk. In a food processor or blender combine the ¼ tsp of cinnamon, ¼ tsp of nutmeg, ¼ cup of the saved milk, and drained seaweed. Blend until seaweed is finely chopped. This should be pretty thick not too runny. Measure out ¼ cup of the blended seaweed and combine to sugar, butter oil and egg mix.

Directions Continued

• Sift the flour, baking soda, baking powder, spices and salt into a medium sized mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the standing mixer fitted with the whisk, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.

• Using a spoon or ice cream scoop, pour batter into cupcake liners ¾ full. Bake for 12-15 minutes or until golden brown on top and a toothpick comes out clean. Yields 24 cupcakes.

• Wait until cupcakes are cooled before icing.

Green Tea Frosting:

• 1 cup unsalted Butter (room temperature)

• 8 oz. Cream Cheese(room temperature)

• 3 cups Powdered Sugar

• 2 Tbs Matcha green tea powder (found at local Asian markets)

Directions: •In a mixing bowl combine butter and cream cheese and blend until creamy and there are no lumps• Slowly add powdered sugar one cup at a time; blend until smooth•Lastly add the green tea powder until the powder is completely mixed through and the frosting is smooth

Final Note: Try it, I know you’re going to like it!

• When you read the recipe’s title I'm sure it can be a turn off, but the seaweed actually combines extremely well with the other ingredients, and because it is finely chopped you barely know it’s in the cupcake.

• The Seaweed adds another layer of flavor and plays well with the earthiness of the cinnamon, nutmeg and cloves.

• Seaweed is an amazing sea life that keeps giving, with endless possibilities to benefit human life.

• So remember, while you are eating these delicious cupcakes, all of the nutritional benefits you are gaining.

BON APPETIT!!!

Works Cited

• George Mateljan Foundation (n.d.). Sea Vegetables. The World's Healthiest Foods. Retrieved September 13, 2011, from http://whfoods.org/genpage.php?tname=foodspice&dbid=135#healthbenefits

• Lagasse, E. (1999). Buttermilk Spice Cake. Food Network. Retrieved January 09, 2010, from http://www.foodnetwork.com/recipes/emeril-lagasse/buttermilk-spice-cake-recipe/index.html

*took the bones of this spice cake recipe, but I created and added the seaweed measurements and mixture, and also changed a couple of the spice ingredients.

• Peters, R. (2004). Seaweed as Food. Seaweed Ireland. Retrieved September 13, 2011, from http://www.seaweedireland.com/seaweedasfood.html

• Swirlycinnacakes (2008, January 18). Matcha Green Tea Frosting. Food.com. Retrieved September 13, 2011, from http://www.food.com/recipe/matcha-green-tea-frosting-279783

• What are Seaweeds?, Medicine. (2009). The Seaweed Site: information on marine algae. Retrieved September 13, 2011, from http://www.seaweed.ie/algae/seaweeds.html.html