Fruit Cup Cake Recipes

FRUIT CUP CAKE

Steps:

• Take a microwave-safe container and loose fitting lid.
• Place your fruit cup or serving of fruit in with the flour.
• I use the little pre-measured/pre-portioned fruit cup snack things for kids. I think Dole and Walmart make them. Anyways, they are the best for this. But you can also use one serving of any fruit or fruit mix (i.e. pears, peaches in syrup, pineapple chunks, fruit cocktail, etc.) as long as it is in syrup or juice. Be sure it is one serving according to the can directions. The fruit cups I use are 113 grams.
• Mix the ingredients until all is moist or wet. Spread the fruit evenly along the container.
• Now microwave the mix with the lid loosely on for about 45 seconds.
• If the center is still liquidy you can heat more or use it as a dip or topping for whatever you like. I recommend heating longer but be cautious not to over cook and dry the edges out.
• Wait for it to cool and then enjoy.
• I commonly eat this with yogurt, ice cream, marshmallow creme, or Cool Whip.
• As for the dipping into the batter, if you will, I use animal crackers or fig newtons.
• I do warn you that it is kinda tangy or sour like. I have a weird taste for that sort of thing.
• TO Lollyskid: You may have different tastes than me, that is if you used the Great Value (Walmart) version of "pineapple tidbits" and just the one little serving to 1/4 cup flour.
• I am sure you can find something on here though.
• Right now, I can say from experience of testing different types, my favorite is the pineapple tidbits in syrup with a side of ice cream. It is tangy, sweet and very nice.

FRUIT-FILLED CUPCAKES

Steps:

• In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.