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
WEIGHT CONVERTER
grams
to
cups
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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