News • 30th Jul, 18
It's nearly time to get your bake on!
This year's bake-off competition is being run with Fair Trade Mold. If you're smashing with a spoon or handy with a whisk or would just like to give baking a go then this is the competition for you.
Our cupcake competition is open to ALL with no age limits. Bring your best 3 chocolate banana flower cupcakes to the festival between 10am and 11am on Saturday, September 15 (deliver to the gate by site office) and our super judges will choose their favourite. Don't forget to include your name and a contact number with your entry.
The ingredients for the cupcake are below.
Chocolate banana flower cupcakes
Makes 12 (PLEASE BRING JUST 3 CUPCAKES ON THE DAY)
For the cake:
- 100g butter, softened at room temperature
- 140g Fairtrade soft light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 30mls whole/semi-skimmed milk
- 2 ripe Fairtrade bananas, well mashed
- 190g self-raising flour
- 25g Fairtrade Cadbury cocoa
For the icing:
- 140g butter, softened at room temperature
- 280g Fairtrade icing sugar
- 1 tbsp Fairtrade vanilla extract
- 1 tbsp milk
- 12 banana chips
- 4 x 32g packs of Fairtrade Cadbury chocolate buttons
Line a 12 hole cake tin with cupcake cases and preheat the oven to gas 4/180C/fan 160C. Cream together the butter and sugar with a wooden spoon or with a mixer for about 4 – 6 minutes until really light and creamy looking. Add the eggs to the creamed mixture a dribble at a time, beating well after each addition. Add the milk, beat again.
Fold the mashed bananas into the mixture using a large metal spoon. Then sieve the flour and cocoa over the top and fold in again with a metal spoon. When no traces of the flour or cocoa are visible, spoon into the cases equally and bake for 20 – 25 minutes in the centre of the oven until they've well risen, a little cracked at the surface and a toothpick comes out of the centre of each cupcake clean. Cool on a wire rack, removed from the tin.
To make the icing beat the butter with a wooden spoon or electric mixer for about 5 minutes until light and creamy, then add the icing sugar 1 tbsp at a time, beating well after each addition. Add the vanilla extract and milk, beat well for another 5 minutes to ensure the icing is really fluffy, then spoon onto the cupcakes once cooled. Use a knife to spread an even layer over the top of each cake.
Press a banana chip into the centre of each cupcake then push 12 chocolate buttons into the buttercream in a circle pattern, to look like petals. These cupcakes keep in an airtight tin, at room temperature for 4 days.