- Cadbury Dairy Milk has been Fairtrade since 2009 and was the first mainstream chocolate brand to become Fairtrade certified
- Cadbury Dairy Milk is the biggest purchaser of Fairtrade Cocoa, buying around 16,000 tonnes of Fairtrade certified cocoa a year from Ghana
- Cadbury Dairy Milk has brought in over £6 million in Fairtrade premiums for farmers
- Thanks to Cadbury Dairy Milk and Fairtrade, 21 schools, 2 healthcare clinics and 23,000 people in communities across Ghana now benefit from solar panels and lanterns
· 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 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 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’re 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.