Florentine Cupcakes

• 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

1. Preheat oven to 180u0b0C 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.

butter, caster sugar, egg, flour, double cream, topping, butter, brown sugar, double cream, flour, almonds, dried apricots, red glace cherries, chocolate

Taken from www.food.com/recipe/florentine-cupcakes-160055 (may not work)