For the gluten free chocolate cupcakes
Heat the oven to 200°C (180°C fan).
Grease 6 bun or muffin tins. 2 Sift the flour, cocoa powder and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the milk and grated beetroot.
Whisk together the egg, oil and beetroot mixture and add to the dry ingredients. Stir until just combined - the mixture will be lumpy.
Spoon into the tins and bake for 15-20 minutes until risen and firm to the touch.
For the beetroot topping
Beat the butter until soft. Sift in the icing sugar and beat well.
Gradually add the beetroot juice and mix well until smooth and spreadable.
Spread on top of the cakes.
Use powdered xylitol instead of icing sugar for a sugar free topping.
For powdered xylitol: place the xylitol in a food processor and blend to a powder.