| 1. | Preheat oven to 180ºC. |
| 2. | Place butter, sugar, eggs, fruit puree, vanilla, flour and milk in a large bowl. Beat ingredients on a low speed for one minute to combine. Increase speed to medium and beat mixture for 3 minutes. |
| 3. | Combine sultanas, cherries and almond flakes. |
| 4. | Spoon ¼ cup of cake mixture into 12 x ½ cup paper lined cupcake pans, make a well in the centre of each cupcake and spoon a tablespoon of fruit mix onto each well, bake for 15 – 20 minutes. Allow to cool and gently lift out of pan and onto a wire rack. Dust with icing sugar to serve. |
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