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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. 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 |
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.
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