Fruit Cocktail Cupcakes



  • 150g caster sugar
  • 150g butter


  • 3 eggs


  • 1/2 tsp vanilla extract


  • 220g Top Flour
  • 2tsp baking powder
  • 1/4 tsp salt


  • 1 can fruit cocktail, drained (Ayam Brand)

Cooking Instructions:

  1. Cream (A) until light and pale yellow.
  2. Add (B) one at a time until fully incorporated, then add (C).
  3. Stir in (D) three times, mix well to form a smooth batter.
  4. Line the cup moulds on the baking tray. Fill batter in the molds about 3/4 full. Top each cups with chunks of fruit cocktail.
  5. Bake at 170C for about 20mins or until a toothpick comes out clean when inserted.


Recipe by Wendy Kwan

Comments are closed.