Florentine topped cupcakes

(6 ratings)
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Try these pretty, nutty cupcakes using Woman's Weekly's basic cupcake recipe, topped with a delicious mixture of flaked almonds, candied fruit and coated with sweet sticky honey


For the cupcakes:

For the florentine topping:

  • 30g (1oz) butter
  • 100g (3½oz) caster sugar
  • 4 level tbsp honey
  • 100g packet flaked almonds
  • 100g (3½oz) glacé cherries, quartered
  • 15g (½oz) angelica, chopped

If you can't find angelica, use extra glace cherries to an equivalent weight


  1. Make the cakes and, while they are baking, prepare the topping by melting the butter, sugar and honey together in a small pan, over a gentle heat. Remove the pan from the heat and stir in the remaining ingredients.
  2. As soon as the cakes are baked, take them out of the oven and divide the topping between them. Return cakes to the oven and cook for a further 5-10 mins, or until the topping is a light-golden colour.
  3. Remove them from the oven and transfer them to a wire rack to cool.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 350(kcal)
  • Fat 19.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter