Gloverly Cupcakes

Time for GBBO technical challenge number 2! I love Viennese whirls, the biscuits just melt in your mouth, so I was really pleased with this weeks challenge. I have made them before, but probably about 10 years ago, so it’s nice to give them a go again. Click 

I have been baking for a baby group that I go to on a Thursday each week which has allowed me to try loads more new recipes, which I am really enjoying. I have promised that each week I will try the bake off challenges and bring them along. So far so good! I’m not sure how suitable all the bakes will be, especially if last year is anything to go by – I definitely couldn’t take a soufflé with me and I am sure there would be a few disappointed faces if I turned up with some gluten free pita breads! But Viennese whirls are perfect.

The recipe didn’t seem particularly challenging, but it’s a good test of a few thing – making jam and piping. I love making jam, so I used the opportunity to make a few extra jars.

Precision piping is key and getting each one the same size and in a nice round swirl. It is slightly harder than it looks as the mixture isn’t as soft as buttercream, but with the circles as a guide, it wasn’t too bad. One of my main concerns was that the whirl pattern would melt in the oven and would end up like a plain biscuit. The recipe didn’t say to chill them in the fridge after piping them, so I didn’t, and just put them straight in the oven. And it worked!

The biscuits are amazingly crumbly and fragile, so I was really careful as I spread the jam on and then piped the buttercream. I couldn’t resist trying one and they are so scrummy! I’m not sure how well they are going to travel in the car to the baby group on Thursday, but even if they get a bit broken they will still taste good!