Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.

Add your butter to a saucepan and gently heat to melt (or use a microwave). Once melted, add the condensed milk and stir well to combine. Once incorporated remove from the heat and set aside.

Add the self-raising flour to a large bowl and using a whisk stir creating a well in the center.

Pour in the condensed milk mixture, add the eggs and vanilla, then using a whisk or spatula fold in until combined. Do not over beat at this stage.

Add the cubed fruit folding to combine then spoon the mixture evenly among the paper cases.

Dust lightly with icing sugar to make them pretty.

Preheat oven to 160°C fan forced (or 180°C no fan). Line your cupcake pan with muffin papers.

Add the cubed butter to the TM bowl and set for 2 minutes/60°C/sp1

Add the remainder of the ingredients except the fruit to the TM bowl and mix for 10 seconds/speed 4

Remove the lid and scrape down. Add the cubed fruit and mix on reverse speed 10 seconds/ speed 3.5

Spoon the mixture evenly among the paper cases.

Bake for 20-25 minutes or until golden brown and the tops spring back when lightly pressed.

Set aside to cool for 10 mins before transferring to a wire rack to cool completely.

Dust lightly with icing sugar to make them pretty.