Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF

Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin

Combine the flour, xanthan gum, baking powder, sugar and salt in a large mixing bowl

Use 60mls (1/4 cup) of the juice from the can of fruit cocktail and mix it with the melted butter and the milk

Stir the wet mix into the dry until just combined

Add the drained fruit to the batter and briefly mix in

Spoon the batter evenly between the cupcake liners and sprinkle a little cinnamon sugar over each – see my friends sugar recipe attached below

https://cookpad.com/us/recipes/350614-cinnamon-sugar

Bake for 12 – 15 minutes or until the centres spring back when pressed

Let cool on a wire rack then enjoy! You can serve as a dessert with whipped cream or custard as well as having them as a cupcake on the go

https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free

https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free

If you can’t find tinned fruit cocktail in juice, use a mixture of blanched & chopped peaches, pear, grapes, pineapple and cherries totalling 250g in weight and use 60mls (1/4 cup) of apple, pear or grape juice in step 3

Inspired by my very good friend Tink Lee

https://cookpad.com/us/recipes/338827-tinklees-fruit-cocktail-cake