Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Wednesday, 1 August 2007

I often find that nothing does the job of cheering people better than a batch of cupcakes. They are so quick to make and always appreciated. Everyone is feeling a bit low at work at the moment so today I have made some black and white cupcakes for them all.

For 30 chocolate cupcakes, cream 10oz margarine and 10oz caster sugar. When light and fluffy mix in 5 eggs. If the mixture curdles, add a tablespoon of self raising flour. Gently fold in 8 oz self raising flour and 2 oz cocoa - which you should probably sift but I never do when I am in a hurry (perhaps that's not something I should be confessing!!!) Place spoonfuls of the cake mixture into cup cases in a bun tin and bake in a moderate oven (Gas Mark 5, 190oC, Aga roasting oven below a cold shelf) for 15 - 20 minutes until the top of the cake bounces back when pressed and a knife comes out clean.

For the white topping (15 cupcakes), melt 300grams white chocolate for 1 minute on full power in the microwave. Dip each cupcake into the white chocolate so that the top of the cake is covered. Mix the remaining white chocolate with approximately 100 grams desiccated (or shredded if you can get it) coconut. Depending on how much chocolate is left, you may need to add more coconut - you need the coconut mixture to be quite stiff so that it sits on top of the cakes. Place a small spoon of the coconut on each cake and top with red candy hearts.

For the dark topping (15 cupcakes), melt 200grams dark chocolate, 2 tablespoons double cream and 1 level tablespoon butter in the microwave for 1 minute and then stir to make a smooth icing. Cover the tops of the cakes with the icing. For decoration, cut Ferraro Roche chocolates in half and place one half on each cake!

Go on....make some for your work!


Rita said...

Thanks for this Hannah - will definitely make it. You are the best!


Rita said...

Hannah, I just saw this and thought that is is something you would enjoy!


Rita said...

Sorry, the link doesn't work, but you can go to www.lakeland.co.uk and they have a cake tin for a train - very cute.

Hannah said...

Oh Rita - thanks so much for that link - that cake tin is FANTASTIC and I will definitely be getting one! My friend little boy has his birthday in October and he is Thomas the Tank engine mad so this will be perfect!!!

Rita said...

Glad you like it Hannah - thought it is something you can use.... can't wait for the photo's :)

Marie said...

Oh, I bet you are really popular at work! I'd love it if someone brought me in one of those, but I guess, since I am the cook, I will have to make them for myself! Thanks!

Anna said...

Yum! They look great!

I love cupcakes, will be making something similar for my choir once rehearsals start again. :)