1   72
3   84
2   104
14   199
6   175
1   89
3   108
1   131
2   190
4   166

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

_________________________________________________

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.

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