Florentine topped cupcakes recipe

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makes:

12

Skill:

easy

Prep:

20 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 350 kCal 18%
Fat 19g 27%
  -  Saturates 9g 45%

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

Ingredients

  • For the
  • cupcakes:
  • 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

Method

  • 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.

Top tip for making Florentine topped cupcakes

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

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(17 ratings)
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