Lily Vanilli’s Bacon and Fairtrade Banana Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
10-12 cupcakes
- Serves:
- 8
ingredients
- 4 slices unsmoked organic back bacon
- 150 g ripe fairtrade bananas (approx 2 small)
- 60 g fairtrade honey
- 100 g unsalted organic butter (at room temperature)
- 40 g tate & lyle fairtrade caster sugar
- 140 g organic plain flour (sifted)
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 2 large free-range organic eggs (at room temperature)
- handful fairtrade brazil nut (toasted & chopped)
- 1⁄2 teaspoon grated fairtrade nutmeg
- 1⁄2 teaspoon fairtrade ground cinnamon
- 12 paper, cupcake cases
-
Frosting
- 55 g unsalted organic butter (at room temperature)
- 325 g tate & lyle fairtrade icing sugar
- 114 ml organic double cream
- 2 tablespoons fairtrade honey
directions
- 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.
- Turn heat down to 180c.
- Mash bananas with honey in a small bowl and set aside.
- Sift together all the dry ingredients into a large bowl - flour, sugar, baking powder, salt.
- Cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated.
- Add eggs, one at a time, beating after each addition.
- Mix in the banana/honey mixture, spices and Brazil nuts to taste.
- Spoon into cupcakes cases, filling almost to the top .
- Bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean.
- Remove and leave to cool in the pans for approx 3 mins - then transfer to a cooling rack and leave to cool completely.
- Frosting.
- Beat the butter until smooth, then add half of the sugar, the double cream.
- and the honey.
- Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture.
- Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.
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