Read past articles from Hellomagazine.com. Here you can find the stories we have created since 2011. You can browse by clicking on the section or date to find articles about Celebrities, Royalty, Fashion, Babies, Health & Beauty, Food, Travel, or TV & Film.
Serves 12, making time: 15 mins, baking time: 15-20 mins Ingredients For the cupcake mix 175g unsalted butter, softened 175g Fairtrade dark brown soft sugar 3 large eggs 1½ tsp baking powder 2 tsp Fairtrade ground ginger 1 tsp Fairtrade mixed spice 75ml semi-skimmed milk For the cream cheese icing: 150g full fat cream cheese 40g unsalted butter, softened 1 tbsp Fairtrade orange juice 1 tsp Fairtrade vanilla extract 500g Fairtrade icing sugar For the chocolate buttercream icing: 225g unsalted butter, softened 450g Fairtrade icing sugar, sifted 1½ tsp Fairtrade vanilla extract 4½ tbsp semi-skimmed milk 265g Fairtrade chocolate (65% cocoa solids)* To decorate: Fairtrade sugar paste and mini meringues Method Cupcakes 1. Preheat the oven to 180℃ (350℉/Gas 4) and line a 12-hole muffin
Serves 8 Ingredients 1 medium pumpkin 1 teaspoon of coconut oil Pinch of dried chilli Pinch of cinnamon 1 clove of garlic (crushed) Small sprig of thyme 1 litre of chicken stock Salt and pepper to taste Method Pre-heat oven to 180 degrees 1. Skin and dice the pumpkin. 2. Place in a bowl and add the coconut oil, dried chilli, cinnamon, crushed garlic and sprig of thyme. 3. Place ingredients in tinfoil, then wrap to make a parcel. 4. Bake on 180 degrees for 40 minutes, until soft. 5. Empty all the ingredients into a blender and blend until smooth. 6. Heat the chicken stock. 7. Add the chicken stock to the blender and blend until