Easter baking, or just a little treat for the family, these cupcakes from food influencer and cooking enthusiast Bintu Hardy, Recipes from a Pantry and Influencer Matchmaker, uses ingredients you’ll find in your store cupboard.

Makes: 16 cupcakes
Cooking time: 20-25mins

To make Easter baking cupcakes:

1. Preheat the oven to 170°C, Fan Oven 150°C, Gas Mark 2 and line two cupcake trays with 16 cases in total.
2. Cream together the butter and sugar in a large bowl until light and fluffy. Then whisk in the eggs, one at a time before adding in the beetroot.
3. Mix together the flour, cocoa, baking powder, cardamom and salt in another bowl.
4. Add the dry ingredients to the wet ones and mix until well combined.
5. Pour the cupcake batter into the prepared cases and bake for approximately 20-25min or until a skewer inserted into the cupcakes comes out clean.
6. Remove the cupcakes from the oven and let cool completely on a wire rack.
7. For the icing, beat the butter until really soft, then beat in the cream cheese and icing.
8. Decorate the cooled cupcakes with the cream cheese icing and complete with flowers or toppings of your choice.

More Easter recipes, including:

• No Bake Easter Bunny Cakes
• Easter Nest Cupcakes
• Easter Mocha Fudge Cake
• Simnel Cake – Bake Ahead For Easter
• Our Ultimate Easter Cake
• Healthy Easter Bunnies
• Mini Eggs Easter Pavlova
• Easter Chicks Cupcakes