Golden Beet (or Carrot) Cupcakes with Chevre Frosting

I've been missing carrot cake for some time - these are a great substitute!  And you can use carrots instead of the golden beets if you can eat them.  The cake part is very tender, so they work best cooked in cupcake liners.  I used If You Care paper baking cups.

Golden Beet Cupcakes
Makes about 14 - 18 (depending on whether you add nuts or raisins)

2/3 cup applesauce
2T flax and 6T water, microwaved for 1 minute (or 2 eggs - I haven't tested it with eggs so let me know how it works)
1/2 cup olive or coconut oil
1 1/2 cups organic sugar (or 3/4 cup each of white and brown sugar)
1T homemade vanilla extract
1 1/2 cups rice flour
1/2 cup arrowroot starch
2  tsp. baking soda
1 tsp. cream of tartar + 1/2 tsp. baking soda or (2 tsp. baking powder)
3/4 tsp. ground ginger (if histamines aren't a problem you can use 2 tsp. cinnamon instead)
3 cups peeled and grated golden beets (or carrots)

Preheat oven to 350F degrees.

Beat applesauce, flax mixture, and oil until smooth.  Add sugar and vanilla.  Mix dry ingredients in a separate bowl and then add to the wet mixture, beating until very smooth.  Mix in the beets (and optional nuts/raisins) by hand.  Fill cupcake liners 3/4 full and bake for 25 - 30 minutes, until browned and a toothpick inserted comes out clean.  Let sit until completely before frosting.

Chevre Frosting
4 cups powdered sugar - I use homeground from sugar crystals
8 oz. chevre (I use Laura Chenel) - may not be low histamine
1 cup Spectrum palm shortening
2T homemade vanilla extract

Beat all ingredients until thoroughly mixed and fluffy.  Spread on cupcakes or pipe on with a large cake decorating tip (I used a 2C).