What is Moringa?

The most nutrient dense plant in the world, as ranked and classified by the World Vegetable Center.

Who Are We?

Over the last 15 years we’ve worked alongside Moringa producers across the globe in order to develop and ensure harvests under ethical and sustainable conditions.

Cupcakes au moringa multi

Moringa Cupcakes with white chocolate and cream cheese frosting
Makes about 30 mini cupcakes (around 5cm in diameter)

Ingredients:
Cupcakes:

  • 60g whole milk
  • 4 egg whites (large eggs)
  • 1 tsp vanilla extract
  • 230g T55 flour
  • 200g sugar
  • 1 tsp yeast
  • 1/2 tsp salt
  • 1 1/2 tbsp Pure Moringa Powder
  • 190g room temperature unsalted butter

Garnish:

  • 30 macadamia nuts (1 per cupcake)

Frosting:

  • 450g plain cream cheese
  • 85g room temperature unsalted butter
  • 1 tsp vanilla extract
  • 225g white baking chocolate
  • Moringa Powder to sprinkle and decorate

Preheat oven to 170°C / 338°F 

Cupcake batter

In a bowl, mix in milk, egg whites, vanilla extract, and set aside. Mix dry ingredients in a beating bowl, and beat slowly for several seconds. Add in butter and half of egg mixture. Beat slowly until all ingredients are moist. Increase beating speed and continue to mix for 1 minute. Scrape dough on the edges and add other half of egg mixture in two parts, and beat for 30 seconds between the adding of each part. Re-scrape edges and beat for another 10 seconds. Fill cupcake liners (leaving some top space) with batter using a spoon. This mixture rises less than traditional cupcake batters. Insert a macadamia nut into the center of each cupcake. Bake for 25 minutes (or until a toothpick/knife/or fork comes out dry and clean when stuck into a baked cupcake).

Frosting

Let butter and cream cheese rest until they’re at room temperature.

Melt the white chocolate using a double boiler. When smooth, remove from heat and let cool for 10 minutes. 

Beat the cream cheese, butter, and vanilla extract with a mixer on medium speed. Incorporate melted white chocolate and beat at high speed for 1-3 minutes. Use frosting immediately or conserve for up to 3 hours at room temperature. Frosting will harden once the frosted cupcakes are placed in the refrigerator. Frost cupcakes with a flat utensil and sprinkle with Moringa Powder!

Conservation

These frosted cupcakes will keep for 2 days in an airtight container or can be refrigerated for up to 1 week.