Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined
Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
Let cool on a wire rack then frost with your favourite frosting!
