Lily Vanillis Bacon And Fairtrade Banana Cupcakes Recipes

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

LILY VANILLI'S BACON AND FAIRTRADE BANANA CUPCAKES

Steps:

• 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.