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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 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
Method
- Preheat the oven to gas 5 / 190C / 375F and line a 12 hole muffin tin
- Combine the flour, 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
- 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
- *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 Tinklee
