In a large bowl, combine the grated beetroot and the apple with the coconut blossom sugar, almond milk, lemon zest and juice and coconut oil. Add the flour, baking powder, coconut flakes, cornflour, ground cloves, vanilla and cinnamon and combine to form a smooth mixture. Divide evenly into the 8 muffin cases. Use an ice cream scoop to measure out the quantity for each.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow the cupcakes to cool and remove from the tin.
Stir together the coconut oil, almond milk, icing sugar, beetroot juice, cinnamon and vanilla to a smooth crème and use a piping bag to pipe onto the cupcakes. Garnish with flakes of coconut and dried cornflowers, if liked.