Florentine Cupcakes

Name: Florentine Cupcakes
Ingredients: 40 g butter, softened; 2 tablespoons caster sugar; 1 egg; 1/2 cup self-raising flour; 1 tablespoon double cream; Topping; 1 tablespoon butter; 1 tablespoon brown sugar; 1 tablespoon double cream; 2 teaspoons plain flour; 1/3 cup sliced almonds; 2 tablespoons dried apricots, chopped; 5 red glace cherries, finely chopped; 40 g good-quality dark chocolate, melted

14 ingredients

5 steps

Ingredients

40 g butter, softened
2 tablespoons caster sugar
1 egg
1/2 cup self-raising flour
1 tablespoon double cream
Topping
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon double cream
2 teaspoons plain flour
1/3 cup sliced almonds
2 tablespoons dried apricots, chopped
5 red glace cherries, finely chopped
40 g good-quality dark chocolate, melted

Directions

1

Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
2

Using an hand electric mixer, cream the butter and caster sugar until it is pale and creamy; add the egg and beat until the ingredients are well-combined; sift the flour over the butter mixture and stir gently to combine; stir in the cream; two-thirds fill each paper case with the mixture and smooth the surface.
3

The Florentine Topping: Combine the butter, brown sugar and cream in a heatproof, microwave-safe bowl; microwave, uncovered, on high for 1 minutes or until smooth; stir in the flour, almonds, apricots and cherries and spoon the topping over the cupcakes.
4

Bake for 20 minutes or until the tops are golden; allow to completely cool in the pan; then transfer to a serving plate.
5

Spoon the melted chocolate into a snap-lock bag, seal and snip off 1 corner. Drizzle the melted chocolate over the cakes and serve.