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.
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