Lily Vanilli’s Bacon and Fairtrade Banana Cupcakes

May 08, 2023May 8, 20230 2
Lily Vanilli’s Bacon and Fairtrade Banana Cupcakes
in Dessert

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
55 g unsalted organic butter ( at room temperature )
325 g tate & lyle fairtrade icing sugar
114 ml organic double cream
2 tablespoons fairtrade honey

Nutrision Information

Servings Per Recipe
12
Calories
421
Sugar
35g
Fat
24g
Lily Vanilli’s Bacon and Fairtrade Banana Cupcakes is a unique dessert recipe that combines the sweet flavor of ripe fairtrade bananas with the savory taste of unsmoked organic back bacon. This recipe was created by Lily Vanilli, a London-based baker known for her creative and unconventional desserts. By using fairtrade ingredients, this recipe promotes ethical and sustainable farming practices, while also delivering a delicious and indulgent dessert. The cupcakes are topped with a creamy fairtrade honey and organic double cream frosting and sprinkled with toasted brazil nuts and bacon bits. This recipe is perfect for those who love to experiment with unique flavor combinations and indulge in sweet treats.

Instructions

1.Preheat the oven to 170°C (325°F) Gas 3.
2.Lay the bacon slices on a baking tray and roast for 25–30 minutes, or until crisp.
3.Leave the oven on.
4.Once cooled, break into small pieces and set aside.
5.Peel the ripe bananas and place in a bowl. Mash with a fork.
6.Add the honey, butter, and sugar and whisk until completely combined.
7.In a separate bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon.
8.Beat the eggs in a blow and then fold in the dry ingredients until just combined.
9.Add the wet ingredients and mix until the batter is smooth.
10.Fold in the toasted brazil nuts and bacon pieces.
11.Spoon the mixture into cupcake cases, filling each to three-quarters full.
12.Bake for 25 minutes until golden brown and the cake bounces back when pressed.
13.Leave to cool before icing.
14.To make the icing, mow the butter until creamy then add the icing sugar and mix until combined.
15.Add the double cream and honey and whisk until light and fluffy.
16.Ice the cooled cupcakes with the frosting and sprinkle with more toasted chopped brazil nuts and bacon bits as desired.

PROS

This unique recipe combines savory bacon with sweet, ripe bananas for a delicious and indulgent dessert.

The fairtrade ingredients used in this recipe promote sustainable and ethical farming practices.

The brazil nuts used in this recipe are a great source of heart-healthy fats and selenium, an important mineral for immune function.

CONS

This recipe uses high-sugar and high-fat ingredients, so it should be enjoyed in moderation as part of a balanced diet.

The bacon used in this recipe is high in saturated fat and sodium, so it may not be suitable for those with dietary restrictions.

HEALTH & BENEFITS

Bananas are a great source of fiber, vitamins B6 and C, and potassium, which can help regulate blood pressure and support heart health.
Brazil nuts are a good source of healthy fats, fiber, and minerals such as selenium and magnesium that are important for overall health.
Honey contains antioxidants and has antibacterial properties that can help soothe sore throats and other minor ailments.

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