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Moringa Cupcakes with a Tangy Green Frosting

by Ruth Crump
on 23rd October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

 

If you can’t eat green cupcakes at Halloween when can you?! The moringa powder gives these gluten free, low FODMAP, refined sugar free cupcakes a beautiful seasonal green colour. They may look a little bit unusual but trust me they are delicious! The tangy lime juice in the frosting perfectly contrasts with the flavour of the moringa.


Moringa Cupcakes with a Tangy Green Frosting

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Ingredients

  • 120g rice flour
  • 150g ground almonds
  • 2 tsp gluten free baking powder
  • 4 tsp Aduna moringa powder
  • 170g melted coconut oil
  • 150ml maple syrup
  • 3 large eggs
  • 160ml unsweetened almond milk
  • 1 tsp vanilla extract
  • To Decorate
  • 2 x tins of full fat coconut milk (chilled overnight)
  • 1 tbsp maple syrup
  • 2 tsp moringa powder
  • 1 tsp vanilla extract
  • Juice of 1 lime
  • 6 strawberries, halved
Prep Time
Serves
12

Instructions

  1. Preheat the oven to 170 o c and line a 12 hole cupcake tray with cupcake cases (I prefer to use silicone cases)

  2. In a large bowl, combine the rice flour, ground almonds, baking powder and moringa powder.

  3. Add the coconut oil, maple syrup eggs, almond milk and vanilla to your Ninja blender or food processor and pulse 4 times.

  4. Pour the wet ingredients into the bowl of dry ingredients and mix thoroughly.

  5. Spoon the cake batter into the prepared cupcake cases.

  6. Bake the cupcakes for 25 minutes or until a skewer or knife comes out clean.

  7. Leave the cupcakes to cool in the tray for 15 minutes before placing them on a cooling rack (remove the silicone cases now if using)

  8. Once the cupcakes have cooled you can prepare the frosting.

  9. Remove the thick top layer of each tin of coconut milk (the cream) and place it in a large bowl.

Ruth Crump

After being diagnosed with coeliac disease and IBS, I had to completely overhaul my diet. I found that the majority of gluten-free food on offer was tasteless, stodgy and full of sugar. I was eventually forced to embark on the low FODMAP diet, which meant I had to make even more changes to my diet. After a short while I became disillusioned with the tasteless, stodgy and sugar-laden foods available to me, so I decided to create my own.
Read more posts by Ruth Crump