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Categories:
butter caster sugar egg flour double cream topping butter brown sugar double cream flour almonds dried apricots red glace cherries chocolate
Viewed: 83 - Published at: 8 years agoIngredients
- 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
Method
- Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
- 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.
- 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.
- Bake for 20 minutes or until the tops are golden; allow to completely cool in the pan; then transfer to a serving plate.
- Spoon the melted chocolate into a snap-lock bag, seal and snip off 1 corner. Drizzle the melted chocolate over the cakes and serve.
