Lily Vanillis Fairtrade Bacon & Banana Cupcakes

Name: Lily Vanillis Fairtrade Bacon & Banana Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 4 rashers organic back bacon (unsmoked); 150g Fairtrade bananas (very ripe); 60g Fairtrade honey; 100g unsalted organic butter (room temp.); 40g Tate & Lyle Fairtrade caster sugar; 140g organic plain flour (sifted); 2 large organic. freerange eggs; handful Fairtrade Brazil nuts (toasted/chopped); ½ tsp baking powder; Pinch of salt; ½ tsp grated Fairtrade nutmeg; ½ tsp Fairtrade ground cinnamon; 55g unsalted organic butter (at room temp.); 325g Tate & Lyle Fairtrade icing sugar; ½ cup (4fl oz) organic double cream

Over a year ago 6,476 views

Prep: 15 mins

Cook: 15 mins

Serves: 6

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Ingredients

4 rashers organic back bacon (unsmoked)
150g Fairtrade bananas (very ripe)
60g Fairtrade honey
100g unsalted organic butter (room temp.)
40g Tate & Lyle Fairtrade caster sugar
140g organic plain flour (sifted)
2 large organic. freerange eggs
handful Fairtrade Brazil nuts (toasted/chopped)
½ tsp baking powder
Pinch of salt
½ tsp grated Fairtrade nutmeg
½ tsp Fairtrade ground cinnamon
55g unsalted organic butter (at room temp.)
325g Tate & Lyle Fairtrade icing sugar
½ cup (4fl oz) organic double cream

Accompaniment

Description

These unusual and delicious cupcakes use Fairtrade ingredients to celebrate Fairtrade Fortnight. Created by cupcake queen Lily Vanilli, they are the perfect accompaniment to a cup of Fairtrade tea!

Method

1
These unusual and delicious cupcakes use Fairtrade ingredients to mark the start of Fairtrade Fortnight. Created by cupcake queen Lily Vanilli, they are the perfect accompaniment to a cup of Fairtrade tea.

Switching from regular to Fairtrade versions of tea, sugar, coffee and other staples makes a huge difference to the lives of the farmers and their families, and often, as is the case with Tate & Lyle Fairtrade cane sugars, it doesn't even cost any extra!

1. Lay rashers of bacon on a foil lined sheet and place in a cold oven with the temperature set to 200c for approx 20 mins or until crispy. Allow to cool

2. Turn heat down to 180c

3. Mash bananas with honey in a small bowl and set aside

4. Sift together all the dry ingredients into a large bowl - flour, sugar, baking powder, salt

5. Cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated

6. Add eggs, one at a time, beating after each addition

7. Mix in the banana/honey mixture, spices and Brazil nuts to taste

8. Spoon into cupcakes cases, filling almost to the top

9. Bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean

10. Remove and leave to cool in the pans for approx 3 mins - then transfer to a cooling rack and leave to cool completely.

Frosting

1. Beat the butter until smooth, then add half of the sugar, the double cream and the honey

2. Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture

3. Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.

For more Fairtrade Baking recipes created by Lily Vanilli, go to www.tasteandsmile.co.uk