Best 2 Lily Vanillis Bacon And Fairtrade Banana Cupcakes Recipes

In the realm of culinary delights, where flavors dance and aromas tantalize the senses, there exists a symphony of tastes that harmoniously blend to create a masterpiece. Picture yourself embarking on a culinary journey, where the delicate essence of lily, the sweet allure of vanilla, the smoky embrace of bacon, and the tropical allure of fairtrade bananas unite to form a symphony of flavors. Prepare to indulge in a culinary experience that transcends the ordinary, as we unveil the secrets to crafting "Lily Vanillis Bacon and Fairtrade Banana Cupcakes." These cupcakes are not just a treat but an edible symphony, a celebration of flavors that will leave you craving for more.

Let's cook with our recipes!

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Banana and Vanilla Cupcakes with Buttercream Frosting image

Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Provided by Alimay

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

Ingredients

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ cup milk
2 large bananas, chopped
⅔ cup butter, at room temperature
½ teaspoon vanilla extract
2 ¼ cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired

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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g

LILY VANILLI'S BACON AND FAIRTRADE BANANA CUPCAKES

Lily Vanilli's Bacon and Fairtrade Banana Cupcakes image

With Fairtrade Fortnight right around the corner, what better time to try out some delicious and unusual baked treats created especially for the occasion by cupcake queen Lily Vanilli. These are so delicious that you'll want to bake them all year round, but I think they taste even better during Fairtrade Fortnight! 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. Choosing Fairtrade versions of everyday staples such as tea, coffee and sugar needn't cost you much more (and in the case of the Tate & Lyle cane sugars I've specified, there is no price premium), but will make a massive difference to the lives of the farmers and their families!

Provided by emmaburnaby.atkins

Categories Dessert

Time 35m

Yield 10-12 cupcakes, 8 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 572.2, Fat 27.7, SaturatedFat 15.4, Cholesterol 121.9, Sodium 272, Carbohydrate 77.8, Fiber 1.2, Sugar 57.8, Protein 5.9

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Baking is a science, and even small changes can have a big impact on the final product.
Use fresh ingredients: The fresher your ingredients, the better your cupcakes will taste. If you can, use organic, fair-trade, and local ingredients whenever possible.
Don't overmix the batter: Overmixing the batter can make your cupcakes tough and dense. Mix just until the ingredients are combined.
Fill the cupcake liners only 2/3 full: This will help prevent the cupcakes from overflowing in the oven.
Bake the cupcakes at the right temperature: The temperature of your oven can vary, so it's important to use an oven thermometer to make sure it's accurate. If the oven is too hot, the cupcakes will brown too quickly and the inside will be undercooked. If the oven is too cool, the cupcakes will take too long to bake and they will be dry.
Let the cupcakes cool completely before frosting them: If you try to frost the cupcakes while they're still warm, the frosting will melt and slide off.

Conclusion:

These lily vanilla's bacon and fairtrade banana cupcakes are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be customized with your favorite toppings. With a few simple tips, you can make sure that your cupcakes turn out perfectly every time. So next time you're looking for a sweet treat, give these cupcakes a try!

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