Florentine Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 40 g butter, softened
• 2 tablespoons caster sugar
• 1 egg
• 1/2 cup self-raising flour
• 1 tablespoon double cream
• 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

Recipe

• 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.