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Lily Vanilli’s Fairtrade Bacon and Banana Cakes

publication date: Feb 22, 2010
author/source: Lili Vanilli
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Today sees the start of Fairtrade Fortnight* and to kick off we're running a fabulously funky recipe from cupcake queen Lily Vanilli, courtesy of sugar producers Tate & Lyle who two years ago announced plans to switch their entire sugar production to Fairtrade. They've also offered us a prize of a £30 John Lewis voucher - see our Facebook page for details of how to win it!

Makes 12 cupcakes
4 rashers unsmoked organic back bacon
150g ripe Fairtrade bananas (approx 2 small)
60g Fairtrade honey
100g unsalted organic butter (at room temperature)
40g Fairtrade caster sugar
140g organic plain flour (sifted)
1/2 tsp baking powder
Pinch of salt
2 large, free-range organic eggs (at room temperature)
Handful Fairtrade Brazil nuts (toasted & chopped)
1/2 tsp grated Fairtrade nutmeg
1/2 tsp Fairtrade ground cinnamon

You'll also need 12 paper cupcake cases
1. Lay rashers of bacon on a foil lined sheet and place in a cold oven with the temperature set to 200°C for approx 20 mins or until crispy. Allow to cool
2. Turn heat down to 180°C
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.
For the frosting:
55g unsalted organic butter (at room temperature)
325g Fairtrade icing sugar
1/2 cup (4fl oz) organic double cream
2 tbsp Fairtrade honey
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 information about Fairtrade Fortnight visit the Fairtrade Foundation website. The campaign this year is called The Big Swap - encouraging you to swap your regular food buys for Fairtrade equivalents. The Fairtrade mark is the only independent consumer label that ensures farmers in developing countries receive an agreed and stable price for the crops they grow that covers the cost of sustainable production.



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