Florentine Cupcakes
Indulge in the sophisticated charm of Florentine Cupcakes, a delightful fusion of delicate sponge and nutty caramelized topping. These elegant treats feature a moist, fluffy base infused with fragrant orange zest and a touch of vanilla, setting the stage for their signature crunch. A golden mixture of sliced almonds, chopped hazelnuts, and honey forms a tantalizing, lightly caramelized layer atop each cupcake, delivering a delightful contrast of texture and flavor. Perfectly balanced, these cupcakes can be elevated further with a drizzle of luscious dark chocolate for a truly indulgent finish. With just 20 minutes of prep time, this easy yet impressive recipe is ideal for special occasions or a classy afternoon tea. Serve them as is, or pair them with a cup of coffee for a gourmet experience that will leave everyone craving more.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 50 grams Almonds (sliced)
- 50 grams Hazelnuts (chopped)
- 2 tablespoons Honey
- 50 grams Dark chocolate (optional, for drizzle)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Set aside.
In a small saucepan over medium heat, combine the sliced almonds, chopped hazelnuts, and honey. Cook for 2-3 minutes, stirring frequently, until the nuts are lightly caramelized.
Spoon 1 teaspoon of the nut and honey mixture over the top of each cupcake.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, melt the dark chocolate in the microwave or a double boiler, then drizzle over the tops of the cooled cupcakes for an elegant finish.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 216.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 498 mg | 38% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
