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%
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  • 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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