Saturday, 30 July 2011

Guest Writer: Rhiannon from My Handcrafted Home

Hi sweet details readers! I'm really excited to be posting today! I'm Rhiannon from My Handcrafted Home. 

I live in North Yorkshire, England with my husband and two children (aged one and three). Life feels pretty crazy with two children so young and a part time job as an English tutor. I also love working in my church with the amazing teenagers there, where I organise activities and teach Sunday lessons. I keep myself sane by making sure I have time for me, whether that is reading about other people's wonderful creations, date nights with my husband, baking and making things or having girly nights out. 

My blog about all my different loves; painting, sewing, gluing, card making, scrapbooking, my family and of course cooking and baking. Although really cooking is more of a need and baking is my indulgence! And my motto is, if a desert is worth the calories then it has to be chocolaty! 

Amanda asked me...

What's your favorite recipe?
I would have to say the 'Bruce Bogtrotter' cake (from Roald Dahl's Matilda). I adapted my version from 'Roald Dahl's Revolting Recipes'. It is quick, easy and delicious! It is definitely my go to cake for birthdays and bake sales!

What's your favorite kitchen tool?
This would have to be my George Foreman griller, if I'm running late it's so quick to cook meat, plus it feels really good to see all the fat in the catcher and not on my hips! (especially for bacon sandwiches, no guilt!)

What do you live by in life? (Your motto, a quote, a verse etc.)
Baking wise it would be the one above about a desert needing to have chocolate to be worth the calories. But in general I try to treat people as I would like to be treated (that's why I like to bake for people!).

Now to the good part, 

Double Chocolate Cupcakes

You'll need:

1/2 cup butter (room temp)
2 cups flour
1 1/3 cups sugar
2 tsp baking powder
pinch of salt
1 tsp baking soda
1 1/3 cup milk
2 eggs
1/4 cup cocoa powder and 1/4 cup milk mixed together


200g dark chocolate
100ml double cream 
sprinkles of choice

1. Cream the butter and then mix with the dry ingredients.

2. Gradually add a cup of the milk and when all that is mixed in mix in the rest of the milk, eggs and cocoa and milk mixture.

This is actually what your cocoa mix should look like!

3. When the mixture is all combined ladle it into cupcake cases.

4. Bake for twenty mins on 180 degrees C in a preheated oven.

5. For the topping melt the chocolate and cream together and leave to cool and thicken for twenty mins (this will also give time for the cupcakes to cool).

6. Frost to your hearts content and add sprinkles.

Just so you know, this will happen if you let your three year old help...

Enjoy at room temp (but store in fridge because of the cream).

Thank you so much for having me! I'd love you to come over and see my blog and say 'hi' sometime. 

If you're interested in being a guest writer here's all the details!

1 comment:

  1. Enjoyed this post and love the recipes. Nice to meet you and will visit you again.


Thanks for your comments and feedback! I enjoy reading each one :)

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