Beetroot cupcakes with cream cheese IngredientsCupcakes4 extra large eggs240g sugar250ml (1 cup) sunflower oil240g (2 cups) cake flour10ml (2 tsp) bicarbonate of soda10ml (2 tsp) ground cinnamon5ml (1 tsp) salt1 litre (4 cups) peeled and grated raw beetrootCandied beetroot garnish125ml ( cup) water100g ( cup) sugar1 large raw beetroot, peeled and juliennedCream cheese icing80g butter, softened125g thick cream cheese5ml (1 tsp) vanilla essence260g (2 cups) icing sugar, siftedMethodFor the cupcakes, beat the eggs and sugar until thick and pale. Beat in the oil. Sift the flour, bicarbonate of soda, cinnamon and salt and stir into the egg mixture. Mix in the beetroot.Spoon into greased or sprayed muffin pans lined with paper cases and bake at 170C for 20-30 minutes or until a skewer comes out clean.Remove and cool.For the candied beetroot, boil the water and sugar in a saucepan until the sugar has dissolved.Add the beetroot and boil for 5 to 8 minutes. Remove the beetroot using a fork, drain and place on grease-proof paper to cool.For the icing, beat the butter and cream cheese together. Add vanilla and icing sugar to make a thick, fluffy icing, but don't overbeat. Spread over cooled cupcakes and garnish with candied beetroot.Makes 18..