Lily Vanillis Bacon and Fairtrade Banana Cupcakes Recipe

Name: Lily Vanillis Bacon and Fairtrade Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ teaspoon baking powder; 1 pinch salt; 2 large free-range organic eggs (at room temperature); handful fairtrade brazil nut (toasted & chopped); ½ teaspoon grated fairtrade nutmeg; ½ teaspoon fairtrade ground cinnamon; 12 paper, cupcake cases; 55 g unsalted organic butter (at room temperature); 325 g tate & lyle fairtrade icing sugar; 114 ml organic double cream; 2 tablespoons fairtrade honey

Servings: persons

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)
½ teaspoon baking powder
1 pinch salt
2 large free-range organic eggs (at room temperature)
handful fairtrade brazil nut (toasted & chopped)
½ teaspoon grated fairtrade nutmeg
½ teaspoon fairtrade ground cinnamon
12 paper, cupcake cases
55 g unsalted organic butter (at room temperature)
325 g tate & lyle fairtrade icing sugar
114 ml organic double cream
2 tablespoons fairtrade honey

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.
2
Allow to cool.
3
Turn heat down to 180c.
4
Mash bananas with honey in a small bowl and set aside.
5
Sift together all the dry ingredients into a large bowl - flour, sugar, baking powder, salt.
6
Cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated.
7
Add eggs, one at a time, beating after each addition.
8
Mix in the banana/honey mixture, spices and Brazil nuts to taste.
9
Spoon into cupcakes cases, filling almost to the top .
10
Bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean.
11
Remove and leave to cool in the pans for approx 3 mins - then transfer to a cooling rack and leave to cool completely.
12
Frosting.
13
Beat the butter until smooth, then add half of the sugar, the double cream.
14
and the honey.
15
Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture.
16
Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.

1194

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Lily Vanillis Bacon and Fairtrade Banana Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lily Vanillis Bacon and Fairtrade Banana Cupcakes

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