Gloverly Cupcakes

This week was caramel week on the Great British Bake Off and I was intrigued to see what the technical challenge would be. I didn’t watch it live but Becky text me after it finished and asked if I fancied buying an ice cream waffle cone maker – I was intrigued! Since neither of us own one, and Becky said she wouldn’t use it (it’s a bit hard to make them gluten free) I said I was happy to buy it but asked her to order it for me since I was away and worried it wouldn’t arrive in time. When I got back on Thursday it was waiting for me! Click

The link to Pru’s recipe can be found here. I eventually got round to making them on Sunday morning. Luckily they didn’t take too long – the dough was quick to mix together, only needed a bit of kneeling and then was left to rest for 30 minutes while making the caramel. The caramel was definitely the hardest part. I thought I’d done it perfectly – the first few were smooth when I broke them in half after they’d cooled to check if they were grainy (like all of them had been on the Bake Off!). However, as the caramel cooled down in the saucepan it seemed to start to get a bit grainy. No idea why – maybe I shouldn’t have kept stirring it while it cooled, or should have kept it on the heat, but they still tasted good!

The most time consuming part was probably cooking/cutting the waffles. Each one had to be cooked for 2 minutes and then cut to shape and then in half straight away while it was still warm. Once I got the hang of cutting them in half it wasn’t too bad but they were quite thin and so trying to cut them in half while they were still hot was a bit tricky.

I’m looking forward to using the waffle cone maker again soon to make some ice cream cones!