• 12servings
  • 50minutes
  • 350calories

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Nutrition Info . . .

VitaminsD, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 cupcakes using Woman's Weekly's basic cupcake mixture (omitting the vanilla extract and reducing the amount of sugar to 100g (3 1/2oz) and adding 2 tbsp honey)

  2. 30g (1oz) butter

  3. 100g (3 1/2oz) caster sugar

  4. 4 level tbsp honey

  5. 100g packet flaked almonds

  6. 100g (3 1/2oz) glace cherries, quartered

  7. 15g ( 1/2oz) angelica, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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