Fruit salad cupcakes

The $50 Weekly Shop, Jody Allen, Australia 2017

Thanks for the recipe Krystal, they are delicious! Anne

Biscuits and snacks: Two-ingredient fruit salad cupcakes

Makes 12

1 X 570g packet vanilla butter cake mix; 1 X 440g can fruit salad (with pineapple of course)

Preheat the oven to 200C. Line a 12-cup muffin tray with paper cases, or use a silicon cupcake tray.

In a bowl, mix together the cake mix and the fruit salad (including the juice) and spoon evenly into the cupcake cases or tray. Bake for 20 minutes or until golden. Delicious served with cream and ice cream or iced with orange icing.

Hints and tips:

·       Instead of cake mix you can use 2 cups of self-raising flour and 1 cup of sugar.

·       You can also make this as a cake. Grease a round cake tin and cut baking paper to fit the base. Pour in the mixture and bake for 45 minutes or until cooked through.

·       If your cupcakes or cake have ‘soggy bottoms’, just flip them upside down and pop back in the oven for a few minutes.