Gloverly Cupcakes

Oh yes, it’s caramel week! Our favourite flavour! We all love caramel here, whether it’s salted carmel ice cream, cake or in a biscuit bar, it’s a winner. So we weren’t going to pass on this weeks challenge. Click here to see how I got on.

Paul’s recipe can be found here. The recipe for these seemed to be super simple, the shortbread was really easy to make and sliced really nicely into 10 fingers, I was a bit scared it would break/crumble when I tried to cut it, but it seemed fine. I made the caramel fine on the first attempt luckily – it’s so unpredictable and easy to get distracted and take your eye off it.

I left the caramel to cool while I went to collect Chloe from pre-school, then put it into a piping bag, but it was definitely too soft, so I put it in the fridge to firm up. It firmed up enough for me to pipe it, then I put the biscuits straight into the freezer to keep them cold as the caramel softened and started to loose it shape so quickly. Once the chocolate was melted I took half of the biscuits out of the freezer and poured the chocolate over them, then put them into the fridge. I then scraped up the excess chocolate and repeated with the remaining biscuits before piping the zigzags. They were really good and not surprisingly the girls loved them too! I even managed to spare a couple for my parents as they were my Mum’s favourite chocolate bar when she was younger!