Florentine Cupcakes

Submitted by bluemoon downunder

"This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Also posted are Recipe #159665 and Recipe #159780, and I have just posted Recipe #160054."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 12 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

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.

Reviews

[Ppaperdoll]

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!