Beetroot Cupcake With Orange Frosting

Makes 6 Mini Cupcakes

Ingredients

• 200g plain gluten free flour
• 1/4tsp xanthan gum
• 3/4tsp baking powder
• 3/4tsp bicarb of soda
• 3/4tsp ground cinnamon
• 1/4tsp salt
• 50g soft dark brown sugar
• 125g light muscovado sugar
• 3 eggs (large)
• 1/2tsp vanilla extract
• 300ml vegetable oil
• 250g raw beetroot, peeled and grated
• zest of 1/2 orange

Icing

• 50g unsalted butter (softened)
• 100g sifted icing sugar
• zest of 1/2 orange
• 125g cream cheese
• orange zest (for decorating)
• orange juice (to make mixture thinner if required)

Method

• Preheat to 180C, Gas Mark 4. 
• Sift the flour, gum, baking powder, bicarbonate of soda and cinnamon and salt in a bowl. Add the sugar. 
• Beat together the egg, vanilla and oil and add to the flour mixture. Beat until smooth. 
• Add grated beetroot and orange zest and beat again. 
• Pour into cupcakes. Cook for 10-15 minutes. 

Frosting

• Beat butter and icing sugar until smooth. 
• Add in cream cheese and beat and finally fold in grated orange zest. 
• Spread over cooled upturned cupcakes and decorate.