Egg Carton Cupcakes

I’m possibly leaving it super late to start my Easter Baking this year but luckily these Easter Egg Carton Cupcakes looks super cute and can be knocked up in less than an hour. So if you’ve left your Easter preparations to the last minute this is the one for you.

Egg cartons are such a fantastic way to present and transport mini cupcakes, not to mention how good they are for recycling. There are also countless ways you can personalise them for gifts such as messages, ribbons or stickers which equally makes for a great activity with children. You can use any old egg cartons from supermarkets and cover the branding with decoration but I get mine from the farmers market where I purchase my eggs. Alternatively there are endless options for plain cartons on Amazon.

I kept these cupcakes simple with a classic vanilla flavour because quite frankly it’s the decoration that matters at Easter. I had so many ideas which I will more than likely give a go later this week but I loved the simplicity and pastel tones that I got from these.

Happy Easter Everyone!


Makes | 12 cupcakes

Preparation time | 30 minutes

Baking time | 10 minutes


120g stork margarine

120g caster sugar

120g self-raising flour

1tsp baking power

1tsp vanilla paste

2 eggs

Pinch of salt

2 x 6 hole egg carton

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Vanilla Buttercream

120g unsalted butter, softened

200g icing sugar

2 tbsp. milk

1tsp vanilla paste

1 flake

36 mini eggs


Prepare a cupcake tray with liners and preheat the oven to 150 degrees

Cream together the Stork and sugar for 3-5 minutes until fluffy. Add the eggs one by one with a tbsp. of flour inbetween to stop it curdling, followed by the vanilla essence then mix to combine.

Add all remaining flour, baking powder and salt and fold together until smooth.

Spoon the mixture between all cases (fill until 3/4 full) then level the mixture out in the cases and bake for 10-13 minutes. Check after 10 minutes and the cakes should be lightly brown on top and bouncy to touch.

Leave to cool for 30 minutes while you make the buttercream

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Cream together the butter, icing sugar and vanilla until smooth.

Transfer the mixture to a piping bag fitted with a round tip nozzle then pipe the cupcakes at a 90 degree angle.

Decorate with crumbled flake nests and 3 mini eggs then serve in your cute egg cartons.

Pip & Nut | Nut Butter Balls & Cookbook Review

You know you’re an official Nut Butter Nutter when you get as excited as I did seeing that my favourite nut butter brand Pip&Nut had created a beautifully presented cookbook.  Dedicated to the versatility that nut butter has in the kitchen the book begins with a brief but very interesting introduction into Pip Murray and how she launched her business in 2015. It then goes on to talk about the humble nut (and seeds I should add), the various types and their healthy benefits followed by a quick lesson on nutrition and the importance of protein and ‘good fats’ in a healthy diet. Finally, before it gets onto the recipes we’re given a step-by-step guide on making you own DIY Nut Butter – perhaps my favourite part of the whole cookbook.

“The Nut Butter Cookbook takes the most simple and straight forward ideas and turns them into over 70 delicious, beautiful works of art”

It’s very rare that you’ll catch me reading a cookbook like a novel, but the evening this arrived it came with me bed and I read through the first half word for word.

I never knew quite how many uses there were for one of the hottest condiments on the shelf but The Nut Butter Cookbook takes the most simple and straight forward ideas and turns them into over 70 delicious, beautiful works of art. Take toast as an example. To us peanut butter on toast is a convenience meal, something we slap together in a hurry as we rush out of the door in the morning or need a quick snack. Pip&Nut make toast a meal to be taken seriously, so seriously that they have a whole section of the book dedicated to it. From Chilli and Coriander to Grated Apple and Maple Syrup you could quite literally have nut butter on toast for breakfast lunch and dinner. I had the pleasure of trying their Chilli and Coriander Peanut Butter on toast during one of their events last week and it was probably the best slice of toast I’ve ever eaten.

This theme of simple and delicious ideas runs throughout the book with savoury, sweet and liquid recipes. Obviously one of my first ports of call was their baking section. From tarts, muffins, brownies through to smaller bites like the Cashew Oatmeal Drops and Protein Balls I made last weekend, there isn’t a recipe in there that is too complex or difficult to replicate.

I’m not new to a Protein Ball, and followers of this blog will know that I’ve made plenty before. However, previously I’ve included oats in them all as my way of keeping them filling. The Pip & Nut version doesn’t have an oat in sight meaning they’re completely gluten/carb free and use the energy from the nuts and dates to fill you up. The best thing about these balls is that you can experiment as much as you like. Pip gives you the base ingredients and then asks you to follow a ‘pick and mix’ style method, suggesting the nut butters and ingredients to use as the fillers and coating. There are no hard and fast rules though and with these you can certainly colour outside the lines by adding whatever takes your fancy – in fact Pip welcomes that, it’s just the combinations she suggests are the ones we know work perfectly.

“There are no hard and fast rules though and with these you can certainly colour outside the lines by adding whatever takes your fancy”

I’ve included the recipe below for the two flavours I made | Pistachio, Cacao and Cashew Butter and Cacao, Chia and Coconut Almond Butter. Both are equally as delicious as the other..seriously I can’t make a decision on which is better. Have a go for yourself and let me know which you prefer?

Head to your nearest Wholefoods or Oliver Bonas to find the book OR simply order online at Amazon (if you’re prime it’ll be with you by lunchtime the very next day)

You can find most Pip&Nut Nut Butters in your large grocery stores, Wholefood supermarkets or head to her website an buy direct from there – http://www.pipandnut.com/shop/



Makes | 15 -18 balls

Preparation time | 20 minutes


The Base

60g raw almonds

120g date, pitted

40g dried cherries/cranberry


Nut Butters

Cashew Butter

Coconut Almond Butter


The Filling

20g chopped almonds, pecans and pistachios

2 tbsp. cacao

1 tbsp. chia seeds


The Topping

Finely chopped pistachios

3 tbsp. cacao


Pistachio, Cacao and Cashew Butter

Blitz the base ingredients in a food processor for 3-5 minutes or until it forms a sticky dough.

Add 2 tbsp. cashew butter, the mixed chopped nuts and 1 tbsp. cacao and blitz again until combined. but not completely smooth so you keep some texture.

Pour the finely chopped pistachios onto a plate, then take a tsp of the mixture and roll it between your hands to make a bite-sized ball.

Roll each ball around in the chopped pistachios until coated.

Store refrigerated in an air-tight container for up to a week.


Cacao, Chia and Coconut Almond Butter

Blitz the base ingredients in a food processor for 3-5 minutes or until it forms a sticky dough.

Add 2 tbsp. coconut almond butter, the mixed chia seeds and 1 tbsp. cacao and blitz again until combined. but not completely smooth so you keep some texture.

Pour the caao powder onto a plate, then take a tsp of the mixture and roll it between your hands to make a bite-sized ball.

Roll each ball around in the cacao until coated.

Store refrigerated in an air-tight container for up to a week.

Honey and Banana Cupcrepes


Following the excitement of Christmas and the low of back to work blues, it’s nice to have something to look forward to. Easter isn’t close enough and summer feels like a lifetime away, but there is one celebration just around the corner, and that’s Pancake Day.

I grew up in the small Victorian town of Olney, Buckinghamshire, where the famous pancake race began. According to history books in 1445, an Olney housewife heard the church bells whilst making pancakes and ran to the church in her apron, still clutching her frying pan.

Because of this, Pancake Day (Shrove Tuesday) has already been rather a big thing. Each year the entire town gathers at the market square to watch the local wives race. With their aprons, frying pans and batter at the ready they race down the high-street, flipping their pancakes all the way to the finish line at the church. As a child my friends and I would make banners and even participate in our own mini races. The crowds would then head back to the market square where pancakes were served.

It was such a big part of my childhood so I’m always so shocked when I meet somebody who doesn’t know what a pancake race is. Equally however, I’m always incredibly proud to tell this story of my little hometown.

The classic English Pancake is my favourite, and I like to keep it super simple with a sprinkle of sugar and LOTS of lemon.  This year however, I wanted to make them a little different…enter Cupcrepes.

The pedantic people out there will be quick to point out that crepes are actually the thin French pastries, and those you see on these cupcakes are actually American pancakes. Yes, I beat you to it as I am that pedantic person, but truth be told finding a name for these was hard and Pancake Cups didn’t quite have the same ring to it.


Makes: 12 cupcakes

Preparation time: 1 hour

Baking time: 30 minutes


For the cupcakes

175g unsalted butter, softened

175g caster sugar

200g self-raising flour

4 tbsp. honey

1/2 tsp. cinnamon

1 tsp. baking powder

2 eggs

For the buttercream

250g unsalted butter

500g icing sugar

1 tsp vanilla paste

For mini pancakes

1 banana

200g flour

150ml milk

1/2 tsp baking powder

Handful banana chips

Squeeze of honey


Preheat the oven to 17o degrees and line a cupcake tray with 12 cupcake liners

Cream the butter and sugar together until pale and fluffy, then add the eggs one at a time.

Mix the flour, baking powder and cinnamon together then add to wet mixture until combined.

Stir in the honey.

Scoop the mixture into each cupcake liner and bake for 20 minutes.

Leave to cool on a wire rack then pipe on vanilla buttercream

For the mini pancakes

Add all the ingredients to a blender and blitz for 2 minutes until smooth

Pour out small round of the batter onto a frying pan and fry for 10 seconds before flipping over and frying for a further 10 seconds.

Continue until you have a plate full of mini pancakes toppers.

Top each cupcake with 3-4 mini pancakes, a banana chip and drizzle of honey.