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Day 5: LSA Orange Cupcakes with Beetroot Icing

Day 5: LSA Orange Cupcakes with Beetroot Icing

raw orange cupcakes with beetroot cashew icing4

raw orange cupcakes with beetroot cashew icing4

Oh my stars this has been one delicious week! No week of LSA could be complete without a raw treat. These days, treats are all about donuts, cronuts, macarons blah blah blah while the humble orange cake gets left out! Well not today – this powerhouse of superfoods will satisfy any giant sweet tooth with its zesty zing. The real food ‘colouring’ from the beetroot gives it an oh so pretty visual appeal. Of course, you can omit the beetroot – but what’s the fun in that?You can see all 7 Days of LSA recipes here.

raw orange cupcakes with beetroot cashew icing4

LSA orange cupcakes with beetroot icing
 
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This powerhouse of superfoods will satisfy any giant sweet tooth with its zesty zing. The real food 'colouring' from the beetroot gives it an oh so pretty visual appeal.
Author:
Eat for: dessert, snack
Cuisine: gluten free, paleo, raw, vegan, diary free, refined sugar free
Serves: 10
INGREDIENTS:
  • 1 cup LSA
  • 1 cup almond flour
  • 1 cup coconut flour
  • 2 tablespoon psyllium husk, powdered
  • ¼ teaspoon himalayan salt
  • 3 tablespoons cacao powder
  • Zest of 1 orange
  • Wet Ingredients: ⅛ cup water
  • ¼ cup packed, medjool dates, soaked overnight
  • 2 tablespoons organic honey, in liquid form
  • ½ teaspoon vanilla paste
  • 2 tablespoons cold-pressed coconut oil, melted
  • Red Beetroot Icing: 1 cup cashews, soaked for at least two hours
  • ⅙ cup orange juice fresh
  • 1 teaspoon vanilla paste
  • 1 tablespoon maple syrup
  • ¼ of a grated beetroot
  • ⅓ cup coconut oil, in melted form
  • Water only if needed
  • To serve (all optional): Chopped nuts
  • Coconut flakes
  • Cracked vanilla bean
INSTRUCTIONS:
  1. In a blender, pulse all dry ingredients until they resemble a fine flour. Set aside in a bowl.
  2. In the blender add all the wet ingredients except the coconut oil and process until smooth. Add the coconut oil and gentle pulse until incorporated. Do no over pulse as the coconut oil can split.
  3. Add the wet ingredients to the dry ones and mix to incorporate.
  4. You can have some fun here – put in mini cupcake tins, or a medium sized cake tin or whatever you think will look awesome. I couldn’t find mini cupcake tins so I used some square ice trays!
  5. Set for about 2 hours.
  6. Meanwhile make the icing. Using a blender, blend all the icing ingredients except for the beetroot and coconut oil until super smooth. If you need water, add some but try and keep it minimal.
  7. Grab grated beetroot and squeeze as much juice as you want. Small amounts will give you a light pink, large amounts will give you bright red. Remember the juice will add to the runniness.
  8. Add the coconut oil and pulse until everything is incorporated and uniform in colour.
  9. Set in fridge until it firms up.
  10. To assemble, remove the cupcakes from their tins and place on a plate.
  11. Using a piping bag, ice each cupcake. If your icing is too runny / your piping skills are still improving / you’re feeling lazy, do it by hand.
  12. If you wish, use chopped nuts, coconut flakes and cracked vanilla bean to finish it all off.
raw orange cupcakes with beetroot cashew icing4

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