1 cup unsalted butter, softened
1 cup confectioners/sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer for 2-3 minutes on low to medium speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. (Leave the oven on for step 2). Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the cookie topping:
1 1/4 cups ready made frosting (chocolate or vanilla)
3 tbsp. slivered almonds
3 tbsp. corn flakes
1/2 cup roughly chopped candied cherries
3 tbsp. golden raisins
5 tbsp. condensed milk
2 oz. semi sweet chocolate, melted
2 oz. white chocolate, melted
2. Combine all ingredients (except for frosting and chocolates) in a small bowl and mix until well combined. Spoon small teaspoons of the mixture onto silicone-lined cookie sheets. Bake for 5 minutes, or until golden. Remove sheet from the oven and cool for 1 minute. Remove florentines from the sheet and crumble. Frost each cupcake with a tablespoon of icing. Scatter the crumbled florentine over each cupcake and drizzle with each chocolate.
Makes approximately 18 cupcakes
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