Healthy Halloween cupcakes. Did you know that Organic Spirulina can act as a natural food colouring?
Spirulina is a great alternative to the synthetic green food colouring that is found in many grocery stores. At Sari Foods, we believe these artificial additives are not only unnecessary, but that can be harmful and toxic to our bodies, causing nutrient imbalances and forcing our kidneys and liver to work overtime while our bodies struggle to absorb them.
In the nature of providing healthy alternatives and with Halloween just around the corner, we're celebrating by whipping up a batch of our Spooky Spirulina Cupcakes. These healthy cupcakes will trick AND treat (see what we did there?) any kid (or adult) wanting to join in the fun without suffering the inevitable side effects that usually follow the Halloween sugar/E numbers binge.
For the cupcake mix:
3/4 cup peeled, cooked, and cooled orange sweet potato
1/2 cup water
1/4 cup pure maple syrup
1 tbsp balsamic vinegar
2 tsp pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1 cup dark chocolate chips
1/2 tsp pink himalayaan salt
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 dsp Sari Foods Organic Spirulina (optional)
For the frosting:
1 cup coconut cream (refrigerated beforehand - preferably overnight)
1-2 tbsp maple syrup depending on taste
1 tsp vanilla extract
1 tsp Sari Foods Organic Spirulina
For the (optional) tombstone decoration:
6 vegan cookies (we used Oreos but there are sugar free alternatives - or you can bake your own)
white piping icing
Preheat the oven to 350°F and fill a 12 hole muffin tin with brown muffin cases.
In a blender, puree the sweet potato, water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, spirulina and baking soda. Stir to incorporate.
Add the wet ingredients to the dry (be sure to thoroughly scrape out all of the blended ingredients) and mix until just well incorporated.
Transfer the mix to the muffin tin, dividing equally between the cupcake cases and bake for 15 minutes, remove, and let cool on a cooling rack.
While your cupcakes are cooling, you can make your frosting. Add all the ingredients to a bowl and whip, whip, whip! Beat until fluffy and smooth. If your icing has started to warm a little with all that vigorous whipping, place back in the fridge before smoothing a spoonful over each cupcake.
For decoration, use the piping icing to write R.I.P on the back of each cookie stand one on top of each cupcake. Voila!
Peace, love and Halloween fun from Abi & the Sari Foods family!