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
- 12 cupcakes using
- (omitting the vanilla extract and reducing the amount of sugar to 100g (3½oz) and adding 2 tbsp honey)
- 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
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.
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.
Remove them from the oven and transfer them to a wire rack to cool.
If you can't find angelica, use extra glace cherries to an equivalent weight