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Chesham- the first Fairtrade Town in Buckinghamshire - Recipe Archive

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Recipe Archive

Chocolate CakeOn this page we've included some of the recipes that we at Chesham4Fairtrade love to make, along with some kindly provided to us. They prove that Fairtrade treats taste every bit as good as non-Fairtrade - in fact even better as you know that you're giving developing world farmers a fair chance whilst treating yourself to something sweet!

If you would like to share a Fairtrade recipe on this site, please Contact Us.

Cupcake Couture!

Divine Cup Cakes by Lily VanilliLily Vanilli, renowned for her cupcake sculptures, has created a deliciously unique frosting for Tate & Lyle using a Divine dark chocolate base. The creamy, ripe avocado and toasted walnut topping combined with the rich, dark chocolate makes a gorgeous melt-in-the-mouth taste.

And the good news is that cakes are decidedly virtuous, containing 3 Fairtrade ingredients!

Recreate these elegant treats at home:


Divine Dark Chocolate & Avocado Cupcakes
Ingredients for 12 muffins:
2 x 100g Divine dark chocolate
200g unsalted butter, very soft
200g Tate & Lyle Fairtrade Caster Sugar
4 large, free range eggs, at room temperature
100ml sour cream
200g self-raising flour
For the topping:
2 cups very ripe avocado flesh (use the ripest you can find before the flesh has turned brown)
1.5 cups Tate & Lyle Fairtrade icing sugar
1.5 tsp lemon juice

1. Heat the oven to 180°C/350°F/Gas Mark 4.
2. Break up the chocolate bars and melt gently. Remove the bowl from the heat and leave to cool.
3. Put the butter and sugar into a food mixer and beat until light and creamy. Beat in the eggs one at a time, beating well after each addition.
4. Stir in the sour cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined.
5. Spoon the mixture into 12 muffin cases in a muffin tin and bake for 25 minutes until firm to the touch. Remove from the tin and allow to cool on a wire rack.
6. Make the topping using a hand mixer to blend the avocado with the lemon juice until the consistency is smooth, and any lumps have been worked out.
7. Slowly blend in the sugar, increasing the speed of the mixer as you go.
8. Spread over the cooled cakes. Using a zester, create some dark chocolate shavings and sprinkle some onto the frosting and top with a cooled, toasted walnut.


Lily Vanilli baking with Divine Chocolate's Recipe. Thanks to Tate & Lyle for providing this recipe.

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