Welcome

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, 13 February 2008

Last Rolo Cupcakes

Do you love anyone enough to give them your last Rolo? If the answer is yes, then these cupcakes are for you! Hurry - you still have time to make them before tomorrow!

Makes 12 cupcakes
Preparation time 15 minutes plus 15 minutes baking and cooling time
112g (4oz) marg or softened butter
112g(4oz) caster sugar
2 large eggs
85g (3oz) self raising flour, sifted
30g(1oz) cocoa, sifted
12 rolos
280g(10oz) icing sugar, sifted
125g(4 1/2 oz) butter, softened
2 tbsp milk
1 tsp vanilla essence
sugar hearts for decoration

Pre heat the oven to 180oC/350F/Gas Mark 4. Cream the butter and sugar together until light and floffy. Add the eggs, one at a time to the cream mixture, whisking after each addition. If the mixture begins to curdle, add a spoonful of flour. Add the remaining flour and cocoa to the mixture and fold in gently. Place 12 cupcake cases in a bun tray and place a spoonful of the cake mixture into each case. Add a rolo to the centre of each and cover with a little more cake mixture, ensuring that the rolo is covered. Bake in the oven for about 15 minutes until they spring back then touched. You may wish to turn the tray half way through cooking to ensure that they all cook evenly. Leave the cakes to cool completely before decorating. For the icing, add the icing sugar, butter, milk and vanilla essence to a bowl and mix until light and creamy. If the mixture is too soft add a little more icing sugar, If it is too stiff add a little more milk. Pipe the icing on to the cooled cupcakes in large swirls and decorate with the sugar hearts.

11 comments:

Rita said...

Thanks Hannah!!! I made the hearts last night... and for the life of me can't find the strawberry laces that I bought! Oh dear! Getting old!!! :)

Jules said...

I love these cakes. I'm planning to make them for my Husband tomorrow.

aforkfulofspaghetti said...

Fabulous. What an elegant way to use Rolos... Still not sure about giving away my last one, though!

milhan said...

Are Rolos the same in the UK as they are in the US? Chocolate covered caramels?

Hannah said...

Thanks everyone for your lovely posts.
Rita I hope your laces turn up - if not you could use some thin ribbon - I am forever loosing cake decorations and candles in my kitchen!
Mihan - yes they are chocolate covered toffees. The advertising slogan for them here in the UK used to be "Do you love anyone enough to give them your last rolo" and I have even see 18ct gold last rolos (although that is perhaps taking the advertising gimmick a little too far)
Happy Valentines Day to you all
xxx

Rita said...

Thanks Hannah... I had to buy new ones. They came out so cute. And you are so right - it is important to make the holes BIG! :) I also made 36 of the rolo cupcakes - all for a Valentines meal tonight.

Marie said...

Wonderfully yummy idea Hannah!

Jerri - Simply Sweet Home said...

These look yummy! In a week or two I'm featuring Valentines dessert from different blogs. I would love to feature these!

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Anonymous said...

I tried these and failed. rolo sank to the bottom and created a hard choc bottom :(

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