Guiltless Gluten-free Unicorn Cupcakes With Spirulina

How amazing do these Unicorn cupcakes look? Made with gluten free cake mix, added dietary fibre and a coconut cream icing tinted with blue spirulina powder the kids won't know these are actually good for them.

My kids are used to me sneaking all sorts of goodness into traditional favourites and still join me in the fun of baking lunch box superfood muffins or sneaky good for you brownies like these made from sweet potato. To be honest, it is relatively easy to up the nutritional profile of the baked goods you make at home these days with many pre-packaged mixes offering gluten-free and dairy-free options. If I am pressed for time, I'll grab one of these gluten-free cake mixes and add in a scoop or two of rolled oats, chia seeds, and psyllium husk to boost the fibre content.

As a Health Coach I will warn you, I find a lot of gluten-free mixes are no different than processed white bread. So I always recommend that clients watch the sugar content and increase the fibre when using premixes. You can easily add in your own flavourings such as grated lemon, orange, crushed nuts, or superfood powders like spirulina, maca, acai, and matcha.

Unicorn Cupcake Recipe

  • Gluten-free cake mix (or try from scratch here)

  • 3 tbsp rolled oats (blitz lightly in blender first)

  • 1 tsp maca powder

  • 2 tsp chia seeds (optional)

Follow the recipe according the gluten-free brand you bought. Add the maca, oats or chia seeds with the dry ingredients. Bake as instructed and let cakes cool before icing.

Unicorn Coconut Cream Icing

  • 2 x 400g tins coconut cream, chilled for 24 hours

  • 1/4 cup icing sugar mixture

  • 1 tsp vanilla bean paste

  • 1 tsp blue spirulina superfood powder

  • 1-2 tbsp beetroot juice, freshly squeezed

Dump the chilled tins of coconut cream in a mixing bowl scooping only the thick cream from the top. Leave the liquid part behind. Add the icing sugar and vanilla. Use an electric beater to whip blend until thick. Once the icing makes peaks in the bowl, it is ready.

Divide the icing in two; add 1/2 tsp blue spirulina powder and the beetroot juice to one lot and blend until the mix turns a purple hue. In a separate bowl, blend the remaining blue spirulina with last of the icing, and blend until a bluish hue.

To ice cakes, add a blob of blue icing to an icing bag, then top with the purple icing. Squish the bag lightly to only slightly blend the two colours, then pump onto top of cakes. Top with sprinkles or shredded coconut.

Need Help?

Are you struggling with your weight? Confused on where to look for support? Want to take back your health and love the skin you are in again? Let me help you sort it all a FREE 15 minute Discovery session!

Are we connect? Follow me on Facebook.

follow me 

about me

I understand how frustrating finding health can be. That is why I have dedicated my clinic to helping people overcome emotional eating and tap into the healing power of plantbased foods.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
let's chat

Hit the Chat window below here

and feel welcome to message me

a question. I am a super friendly cheerleader type and would love

to hear from you!

Online Services and Health Clinic Wollongong, NSW

©2019 by Em Lewis. All rights reserved.

This site may from time to time, use images created by freepik pixabay pexels and unsplash.

Wherever possible the artist or photographer has been given credit. A big thank you to all contributors.