If you can't eat green cupcakes at Halloween when can you?! The moringa gives these gluten-free, low-FODMAP and refined sugar-free cupcakes a beautiful natural green colour, but don't be spooked - they still taste delicious!
Ingredients
For the cakes:
- 4 tsp Aduna Moringa Powder
- 120g rice flour
- 150g ground almonds
- 2 tsp gluten-free baking powder
- 170g melted coconut oil
- 150ml maple syrup
- 3 large eggs
- 160ml unsweetened almond milk
- 1 tsp vanilla extract
For the frosting:
- 2 tsp Aduna Moringa Powder
- 2 x tins full-fat coconut milk (chilled overnight)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Juice of 1 lime
- 6 strawberries, halved
Method
- Preheat the oven to 170°C (150°C fan) and line a 12-hole cupcake tray with cases.
- To make the cupcakes, combine the rice flour, ground almonds, baking powder and moringa powder in a large mixing bowl.
- Add the coconut oil, maple syrup, eggs, almond milk and vanilla to a blender or food processor and pulse 4 times.
- Pour the wet ingredients into the dry ingredients and mix thoroughly.
- Spoon the batter evenly into the prepared cupcake cases.
- Bake for 25 minutes or until a skewer inserted comes out clean.
- To make the frosting, scoop the thick cream from the top of each tin of coconut milk into a large bowl.
- Whisk for 1–2 minutes until thick and creamy.
- Add the maple syrup, moringa powder, vanilla and lime juice, then whisk for a further minute.
- Leave the cupcakes to cool in the tray for 15 minutes, then transfer to a cooling rack.
- Pipe or spread the frosting onto each cooled cupcake and decorate with strawberries.
Enjoy!
Recipe by Nutritiously Naughty
