Floral Banana Cupcakes with Walnuts and Chocolate Chunks

Banana Cupcake

Banana Cupcakes are a light and tasty addition to your tea platter – make these cupcakes more interesting with chocolate chunks and walnuts, or experiment with sprinkles, food coloring, and cream cheese frosting! We used our floral Cupcake Liners to add some color to these banana cupcakes, available in various sizes and designs to suit your baking needs. If you’re looking to enjoy these cupcakes on the go, try our 4-Cavity and 6-Cavity Plastic Cupcake Containers!

The following recipe makes 12 Floral Banana Cupcakes.


  • 1/3 cup oil
  • 5 tbsp brown sugar
  • 1 large egg
  • 2 ripe bananas
  • 2 tbsp mayonnaise
  • 1 tsp vanilla essence
  • 1/2 tbsp coffee
  • 50 ml milk
  • 1/2 cup walnuts
  • 1/2 cup chocolate chunks
  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch salt


  1. Preheat oven to 350 degrees Celsius.
  2. Whisk together oil, brown sugar, and egg.
  3. Add mayonnaise and vanilla essence, and whisk.
  4. Mash the bananas and stir into the liquid mixture.
  5. Dissolve the coffee in a tablespoon of water and add to the batter.
  6. Using a spatula, stir in the chocolate chunks and walnuts.
  7. Gently fold in the flour, baking powder, baking soda, and salt, using quick strokes to prevent air from escaping.
  8. Add the milk and stir quickly.
  9. Line a cupcake tray with floral Cupcake Liners and fill 2/3 of each wrapper.
  10. Bake for 12 to 15 minutes, then remove from tray and leave on a wire rack till cool. Enjoy!


Orange Margarita Cup


This orange-and-lemon Orange Margarita Cup is the perfect icy addition to your sunny day feast. Served in an ideally-sized 12 Ounce Plastic Cup with a matching Orange Straw, this drink is a light and refreshing way to enjoy picnics and parties, without any hassle. Experiment with different flavored juice powders and food colors to bring variety and excitement to your next event!

The following recipe makes 1 Margarita Cup.


  • 1 can of lemon-lime soda
  • 1 cup of ice
  • 1 1/2 tbsp orange juice powder
  • 1/2 tsp lemon juice
  • 1 tbsp powdered sugar


  1. Empty the can of soda in the jug of a blender.
  2. Add ice, orange juice powder, lemon juice, and powdered sugar.
  3. Blend for 2-3 minutes on medium speed.
  4. Serve in a 12 Ounce Plastic Cup with a colorful straw, and enjoy!

Sushi Box Potato Croquettes

Sushi Box

Sushi Box Potato Croquettes are an exciting addition to Hi-Tea, lunches, and even afternoon tea! When you want to make something quick, easy, and innovative, this recipe will help you – using basic at-home ingredients and spices, you can turn mashed potatoes into something much more enjoyable, while impressing your guests with this simple yet tasty dish. Served in our classy Sushi Boxes, these Croquettes can be enjoyed on the go, anytime, anywhere.

The following recipe makes about 25 2″ Croquettes.


  • 750g potatoes, boiled and mashed
  • 1 large onion, cut into thin slices
  • 15-20 small curry leaves, chopped
  • crispy brown onions, 1/3 cup
  • coriander, as required, chopped
  • cumin (zeera), 1 tbsp
  • garam masala, 1/3 tsp
  • red chilli powder, 3/4 tbsp
  • garlic powder, 1 tbsp
  • black pepper, to taste
  • 1 large egg, whisked
  • flour, as required
  • breadcrumbs, as required
  • oil, to fry
  • salt, as required


  1. Sauté onions on medium heat until they begin to brown; add curry leaves and sauté for another minute or two, then mix with mashed potatoes in a large bowl.
  2. Add chopped coriander, cumin, garam masala, red chilli powder, brown onions, garlic powder, black pepper and salt; mix well.
  3. Shape Croquettes into 2-inch cylinders while squeezing mixture to remove air pockets, then refrigerate for 10-15 minutes.
  4. Heat oil on a high flame.
  5. Remove Croquettes from refrigerator and toss in flour; dip in egg mixed with a little water and then roll in breadcrumbs.
  6. Fry until golden brown, then remove them from the oil and place them on several napkins to remove excess oil.
  7. Serve with the sauce of your choice – enjoy!

Swirled Mousse Highball Cups

If you’re looking for a dinner party dessert that looks great and lets your guests feel great after a filling meal, this recipe is for you. With all the preparation that goes into making a feast, this dessert can easily be prepared a day before the party and, with our gorgeous Highball Cups and Dessert Spoons, will have your guests believing you spent all day making the delicate, airy mousse and chocolate cookie base to go with it, or better yet, that you went shopping for the delicious desserts!

The following recipe makes enough mousse for 6 Highball Cups.


  • 18 chocolate cookies
  • 2 eggs, separated into whites and yolks
  • 3 tbsp powdered sugar, divided into 2 tbsps and 1 tbsp
  • 1/2 tsp vanilla custard powder
  • 100ml regular milk
  • 200ml cream
  • 20g hot chocolate powder
  • vanilla essence
  • coffee granules
  • lemon juice


  1. Crush cookies and divide among 6 cups. Use 1 tbsp milk to moisten the cookies at the bottom of each cup.
  2. To make the mousse, mix egg yolks, 2 tbsps powdered sugar, vanilla custard powder, coffee granules (depending on how strong you want the flavor and color to be) and milk in a saucepan at low heat on a stove. Continue stirring with a spatula until the mixture achieves a pudding-like consistency. Sieve to remove any lumps, then add a couple of drops of vanilla essence and allow to cool to room temperature.
  3. Stir the cream into the mixture gently. To achieve an even lighter texture, you can also whip the cream before you fold it in.
  4. Divide the mixture into 1/3 and 2/3 proportions.
  5. Mix the hot chocolate powder with a couple of tablespoons of water and heat in a microwave until thick. Stir quickly into the 1/3 portion of the mixture.
  6. In a separate, grease-free bowl (to achieve this, use vinegar or a cut lemon to rub the sides of the bowl down before putting any ingredients in it), whip the egg whites with a couple of drops of lemon juice at low speed until frothy. Increase the speed slightly and continue to whip until soft peaks form, then add the remaining 1 tbsp of powdered sugar in 2 additions, beating after the first half, then after the second, until well incorporated. You will know the whites have been whipped once the peaks become stiff and you can hold the bowl upside down without the whites sliding. Add 1/2 tsp vanilla essence and whip for 10 seconds.
  7. Divide the whites into similar 1/3 and 2/3rds, then gently fold into the chocolate and coffee mixtures respectively.
  8. Layer the mousse mixtures in the cups, then using a toothpick drag the mixtures around to achieve swirls.
  9. Refrigerate for 2-4 hours, then serve and enjoy!