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Fairtrade Banana CakeYou will need:2 Ripe Fairtrade bananas – overripe is best!170 g Fairtrade caster sugar170 g Self raising flour170 g soft margarine3 eggsFew drops of Fairtrade vanilla essenceMethod:Pre-heat your oven to 160C / gas mark 3Put all ingredients into a food processor and blend until well mixedPour into a lined loaf tinBake for 1 hourPlace on a cooling rackYou could experiment with nuts – add 60g of chopped walnuts to the blended mixture of try Fairtrade Mars Bar Rice Crispy CakesYou will need:3 Mars Bars 3 oz butter3 oz Rice CrispiesMethodCut the Mars Bars into pieces and melt the butter over a low heat until meltedTake off the heat and slowly add the Rice KrispiesSpoon the mixture into cupcake casesFairtrade Chocolate BrowniesYou will need: 300g Fairtrade dark chocolate (minimum 70% cocoa solids), broken into pieces300g unsalted butter5 large free-range eggs450g Fairtrade?sugar1 tbsp Fairtrade vanilla extract200g plain flourMethod:Preheat your oven to 180C (fan) and line your baking tin with baking paper.Melt the butter and chocolate together gently in the microwave in short bursts (30 seconds and then 10 seconds at a time, stirring until melted).Beat ?the eggs, sugar and vanilla extract together until the mixture is smooth in a new dishPour the melted chocolate and butter into the egg and sugar mixture and stir well until combined.Gently sift in the flour a bit at a time, stirring in between until all flour has been combined.Pour the mixture into the prepared baking tin and pop?in the oven for 20 minutes or until the top has formed a light crust and cracked a little.?It will have a slight wobble to it.Allow?to cool for up to 20 minutes before removing from the tin to a wire rack. Once cool, slice into squares with a sharp knife.Fairtrade Espresso CupcakesYou will need:240ml (8 ? floz) milk20g (3/4oz) Fairtrade espresso powder80g (3oz) unsalted and softened butter280g (10oz) Fairtrade caster sugar240g (8 ? oz) plain flour1 tbsp baking powder? tsp salt2 large organic free-range eggsFrosting50ml (1 ? oz) whole milk16g ( ? oz) Fairtrade espresso powder500g (1lb 2oz) icing sugar160g (5 ? oz) unsalted and softened butterMethod: 1. Pre-heat oven 190C/375F/gas mark 52. Lightly warm the milk, without boiling, and dissolve the espresso powder into it3. Beat the butter, sugar, flour, baking powder, and salt on a low speed it’s ready when the consistency resembles fine breadcrumbs4. Whisk the milk mixture and eggs together5. Pour three quarters of the mixture into the dry ingredients combine on a low speed6. Increase speed to medium until smooth and thick, pour in the rest of the milk mixture and mix until smooth7. Spoon the mixture into cup cake cases and bake for 18-20 minutes.Frosting:8. Warm the milk and dissolve the Fairtrade espresso powder. Set aside to cool completely.9. Using an electric whisk on a low speed combine the icing sugar and butter until sandy in consistency.10. Slowly start to add the milk mixture, once it’s all mixed together increase speed to high until light and fluffy.11.?Spread or pipe your icing onto your cooled cupcakes and decorate as you wish with chocolate-coated coffee beans. Alternatively,?you can?shave?a chunk of Fairtrade Espresso Chocolate on top of the cupcake. ................
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