Have a 'cracking' Easter with this lovely Easter inspired recipe using our Jumbo Organic Oats.. just make sure the Easter bunny doesn't eat them before you do!

Chocolate and Beetroot Cupcakes:

Everyone loves chocolate at Easter and who doesn't love a cupcake so this is the perfect combination. Plus the oats and beetroot mean you can snack guilt free!

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Makes: 12

75g (3oz) White's Jumbo Organic Oats

75g (3oz) cocoa powder

100g (3 1/2oz) plain flour

2 tsp baking powder

250g (9oz) cooked peeled beetroot in natural juices, drained

3 large eggs

200ml sunflower oil

1 tsp vanilla bean paste

250g (90z) caster sugar

125g (4 1/2oz) white chocolate

4 tbsp. cream cheese

Mini chocolate eggs to decorate

Method:

1. Preheat the oven to 180*c/fan oven 160*c/Gas mark 4. Line 12 holes in a muffin tin with paper cases

2. Sift the cocoa powder and flour into a large bowl and stir in the oats and baking powder. Place the beetroot, eggs, sunflower oil and vanilla bean paste into a food processor and whizz until smooth. Stir in the flour mixture with the caster sugar and beat until well combined.

3. Divide between the cases and bake for 25-30 minutes until risen and firm to the touch. Cool on a wire rack.

4. Melt the chocolate in a bowl set over a simmering pan of water. Remove from the heat and allow to cool slightly. Beat in he cream cheese until thick and glossy. Divide between the cupcakes and pipe or spread the icing. Sprinkle over the chocolate eggs to decorate.

Cook's Tip!

Look out for ready cooked beetroot in the fresh fruit and vegetable aisles of the supermarket- make sure you choose beetroot in natural juices not dipped in vinegar.