Vickys Fruit Cocktail Cupcakes

• 280 grams gluten-free / plain flour
• 4 tsp baking powder
• 100 grams granulated sugar
• 1/2 tsp salt
• 1/2 tsp xanthan gum if using gluten-free flour blend - check the pack to see how much it suggests adding and use that amount if it's more
• 1 can (400g) fruit cocktail in juice*
• 180 ml coconut milk
• 56 grams sunflower spread / butter, melted
• 1 tbsp cinnamon sugar to top

1. Preheat the oven to gas 5 / 190C / 375F and line a 12 hole muffin tin
2. Combine the flour, baking powder, sugar and salt in a large mixing bowl
3. Use 60mls (1/4 cup) of the juice from the can of fruit cocktail and mix it with the melted butter and the milk
4. Stir the wet mix into the dry until just combined
5. Add the drained fruit to the batter and briefly mix in
6. Spoon the batter evenly between the cupcake liners and sprinkle a little cinnamon sugar over each - see my friends sugar recipe attached below
7. Bake for 12 - 15 minutes or until the centres spring back when pressed
8. Let cool on a wire rack then enjoy!
9. You can serve as a dessert with whipped cream or custard as well as having them as a cupcake on the go
10. *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
11. Inspired by Tinklee

flour, baking powder, sugar, salt, xanthan, coconut milk, sunflower, cinnamon sugar

Taken from cookpad.com/us/recipes/367452-vickys-fruit-cocktail-cupcakes (may not work)