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
