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Total Time
40mins
Prep 20 mins
Cook 20 mins

This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Also posted are Cappuccino Cupcakes and Chocoholic's Cupcakes, and I have just posted Chocolate Honeycomb Cupcakes.

Ingredients Nutrition

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.
Most Helpful

4 5

These were good, but instead of thinking 'cupcake', concentrate on 'florentine' or you may be disappointed. The cakes are small. I used small foil linings, and I still only got 8 cakes. Also, the cake batter wasn't very sweet, so you might want to add more sugar. But the chocolate and fruit made the top sweet enough that it compensated fine. I didn't have any sliced almonds so I used chopped walnuts and a little bit of almond extract. They were very good. I'll be making these again. Nice for a Christmas or Italian buffet table. Thanks Bluemoon Downunder!