Raw Orange Creamsicle Cupcakes

It is funny...up until about last year, I always preferred whole layer cakes with creamy fillings and frostings to cupcakes.  But now, I am all about the cupcakes!  I think it is because I have discovered the art of filling my cupcakes with things just as delicious as the contents of a layer cake.  Because the best part of the layer cake to me is always the frosting or filling.  Just because I make raw desserts does not mean I have to be limited either!  I can make cupcakes in just as delicious if not more delicious flavors as baked ones!  Case and point...these Raw Orange Creamsicle Cupcakes I made last weekend.
They were awesome.  Delicious from beginning to end, from the vanilla orange batter to ending with the luscious creamy sweet frosting.  I may have destroyed my kitchen a bit in the process with batter and sticky frosting all over everything, but since I work in a commercial kitchen I know how to clean up fast.

The batter tasted amazing before it even went into the tins, and I did not have to worry about eating about a cupcake worth because it was vegan (I love that)!  They smelled amazing while "baking" in the dehydrator and I woke up to the heavenly aroma of vanilla and citrus.  I made a sweet orange curd to fill them with so that when they were bitten into the eater would get a nice surprise. I topped them off with a raw vanilla orange "buttercream" that was finger licking good.

They may look like a meal in and of themselves with their tall frosting, but you can not simply eat half and stop there.  No, before you know it you will have devoured one and wish you had more.  These were simply heavenly!

Raw Orange Creamsicle Cupcakes
Makes 12

2 cups raw sprouted buckwheat flour, sprouted oat flour or sprouted quinoa flour
2/3 cup ground flaxseed

2 1/2 cups finely shredded dried coconut
1/4 tsp sea salt
2  tsp pure vanilla extract
1 cup young coconut meat*
1 cup soft medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/2 cup raw coconut nectar
1 cup raw coconut milk
1/2 cup orange juice
2 Tbsp orange zest
2 cups young coconut meat**
1/4  cup orange juice
1 Tbsp orange zest
3 Tbsp raw coconut nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/4 cup plus 1 Tbsp raw coconut butter, warmed to liquid
natural orange food coloring (I used a small chunk of red beet and 1/2 tsp turmeric) optional

Orange Curd Filling:

1 tsp agar powder
3/4 cup orange juice
2 Tbsp lemon juice
2 Tbsp orange zest
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
3 Tbsp raw coconut butter
1 Tbsp raw coconut oil

Combine quinoa flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut milk, orange juice and zest, and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one (if your batter is too stiff, add a little more coconut milk until it is the consistency of thick brownie batter.  Sometimes young coconuts vary in dryness so you may need a little more if that is the case).  Spoon the batter into 12 standard sized foil muffin tins (mounded as they do not rise) and place on a dehydrator sheet.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator.  Cut a divet into the top of each cupcake (about 1 Tbsp) and discard the piece you cut out (or eat it, which is what I do). Set aside.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and food coloring and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
To make the filling, combine all ingredients in a high speed blender, and blend until smooth.  Pour into the centers of the cupcakes to fill them.  Refrigerate until set (a few hours).
Place the frosting in a pastry bag and pipe over the cupcakes (or spread it over if you wish).  Store in fridge.
*If you do not have access to young coconut meat, for in the batter, you can substitute 1 cup finely shredded dried coconut plus 1/2 cup coconut water or filtered water for it.
**If you do not have access to young coconut meat, for the frosting, you can substitute 2 cups raw cashews soaked for 4 hours and drained if you do not mind the recipe not being nut free.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Anonymous
    April 20, 2014 at 00:48

    Could you use the batter for a raw layer cake?

    • April 21, 2014 at 23:27

      Yes you can, it might take longer to dehydrate though.

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