-- 20g orange juice -- Zest ½ orange (finely grated) -- 125g icing sugar
METHOD 1. Preheat the oven to 170ºC. Line the mini tins with mini muffin cases. 2. Place the brown sugar and egg into a bowl and whisk together until smooth and pale. 3. Gradually add the oil and whisk until incorporated. 4. Sift the flour, bicarbonate of soda, baking powder, mixed spice, and beat together until incorporated into the batter. Lastly add the grated carrot and beetroot and mix again. 5. Using a teaspoon, spoon the mixture into each individual tin ¾ of the way up and bake for 15 minutes until golden brown and springy to touch. 6. Turn out onto a wire rack when cool. 7. To make the icing place the orange juice into a bowl, add the sieved icing sugar and mix well until it becomes a smooth paste. Add the orange zest and mix again. Spoon ¼ teaspoon on top of the cakes when slightly cooled.
