See How To Do It Make Yummy Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF Recipe

Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF. When it's your turn to provide the treat for a party, these Santa cupcakes will be scene-stealers. Need a quick burst of energy? No Bake Peanut Butter Granola Cups are an easy snack for kids and adults and a great breakfast for really busy mornings!

Fruit Recipes Appetizer Recipes Cooking Recipes Fruit Appetizers Summer Recipes Salad Recipes Prosciutto Appetizer Fancy Salads Summer Salads. When I look at Ice Cream Cone Cupcakes they immediately make me happy! I thought that these were going to be super complicated to create. You can have Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF

1. Prepare 280 grams of gluten-free / plain flour.
2. You need 1/4 tsp of xanthan gum if using GF flour.
3. Prepare 4 tsp of baking powder.
4. Prepare 100 grams of granulated sugar.
5. It's 1/2 tsp of salt.
6. It's 1 can (400 g) of fruit cocktail in juice*.
7. You need 180 ml of coconut milk.
8. You need 55 grams of sunflower spread / butter, melted.
9. You need 1 tbsp of cinnamon sugar to top.

A fond childhood memory is going to my grannies house after school and getting a slice of McVities Jamaican Ginger cake, thickly spread with butter to. Vickys Fruit Juice Fizz, GF DF EF DF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie.

Vickys Fruit Cocktail Cupcakes, GF DF EF SF NF instructions

1. Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin.
2. Combine the flour, xanthan gum, 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 https://cookpad.com/us/recipes/350614-cinnamon-sugar.
7. Bake for 12 - 15 minutes or until the centres spring back when pressed.
8. 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.
9. 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.
10. Inspired by my very good friend Tink Lee https://cookpad.com/us/recipes/338827-tinklees-fruit-cocktail-cake.

It's not too much pastry and you can put anything you like inside as filling. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy. Great recipe for Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake).