Florentine topped cupcake

Florentine topped cupcake

Try these pretty, nutty cupcakes using Woman’s Weekly’s basic cupcake recipe, topped with a delicious mixture of flaked almonds, candied fruit and coated with sweet sticky honey
Makes: 12
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Easy peasy



For the cupcakes:

For the florentine topping:

    • 30g (1oz) butter


    • 100g (3½oz) caster sugar


    • 4 level tbsp honey


    • 100g packet flaked almonds


    • 100g (3½oz) glacé cherries, quartered


    • 15g (½oz) angelica, chopped





    • Make the cakes and, while they are baking, prepare the topping by melting the butter, sugar and honey together in a small pan, over a gentle heat. Remove the pan from the heat and stir in the remaining ingredients.


    • As soon as the cakes are baked, take them out of the oven and divide the topping between them. Return cakes to the oven and cook for a further 5-10 mins, or until the topping is a light-golden colour.


    • Remove them from the oven and transfer them to a wire rack to cool.


Nutritional information per portion



Fat 19.0g


Saturates 9.0g


Calories 350(kcal)