Vickys Fruit Cocktail Cupcakes – a delicious recipe with flour, baking powder, sugar, salt, xanthan, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
477
kcal
Calories
9
g
Fat
89
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 280 grams gluten-free / plain flour, 4 tsp baking powder, 100 grams granulated sugar, 1/2 tsp salt, and more.
Yes, Vickys Fruit Cocktail Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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