Florentine Cupcakes

prep 20 mins, plus cooling cook 30 mins
  • sunflower oil, for brushing
  • 75 g (3 oz) flaked almonds
  • 50 g (2 oz) sultanas
  • 125 g (4 oz) glacé cherries, quartered
  • 4 tablespoons golden syrup
  • 12 Vanilla Cupcakes (see page 22)
  • 50 g (2 oz) plain chocolate, broken into pieces

Brush a baking sheet lightly with oil. Beat together the flaked almonds, sultanas, glacé cherries and golden syrup in a bowl. Tip the mixture out on to the prepared baking sheet and spread in a thin layer.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8 minutes or until the nuts and syrup are turning golden. Remove from the oven and leave to cool slightly.

Break up the mixture and scatter over the cooled cupcakes in an even layer.

Melt the chocolate (see pages 16–17) and then put in a piping bag fitted with a writing nozzle. Scribble lines of chocolate across the fruit and nut topping. Leave to set before serving.

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