Lily Vanillis Bacon And Fairtrade Banana Cupcakes Food

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 HONEY, LAVENDER & ALMOND CUPCAKES

Steps:

• Preheat oven to 180ºc.
• Sift together flour, salt and baking powder in a small bowl.
• In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
• Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
• Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
• Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
• Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
• For the frosting - Lily Vanilli's Lavender Honey Icing:.
• Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins - until lightly browned - and allow to cool.
• Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
• Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
• For the Lavender Milk:.
• Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan. Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.

LILY VANILLI FAIRTRADE DEVIL'S FOOD ALE CAKES

Steps:

• Preheat the oven to 180c.
• Bring ale to the boil in a saucepan. Remove from the heat and stir in the cocoa.
• Leave to cool until it reaches room temperature.
• Sift together the flour, salt and baking soda and set aside.
• Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins).
• Add the egg and beat until just incorporated.
• Beat in the cooled ale/cocoa mixture.
• Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition.
• Spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full).
• Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean.
• Cool briefly in the pans and then transfer to a wire rack until cooled completely.
• Frosting.
• Boil ale in a saucepan, remove from the heat and stir in the cocoa.
• Allow to cool completely - transfer to a bowl and place in the fridge if necessary.
• Beat the butter until smooth Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat.
• Gradually add all of the sugar - beating continuously until you reach a consistency you like.
• Spread onto cooled cupcakes and top with shavings of Fairtrade.
• chocolate and Brazil nuts.

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.