Fruitcake Cupcakes

1/2 cup orange juice, unsweetened
3 tablespoon liquid sweetener
1 cup fresh cranberries, finely chopped
1/2 cup raisins
1/2 cup chopped dates
1 cup chopped pecans
1 cup unsweetened pineapple, chunks, drained & chopped
1/2 cup grated fresh coconut
1 tablespoon grated orange rind
3 tablespoons low calorie margarine, melted
1 1/2 cups sifted all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Pour orange juice and liquid sweetener over cranberries and let stand 1 hour. Add raisins, dates, pecans, pineapple, coconut and orange rind to cranberry mixture. Add melted margarine. Sift and measure flour. Add soda, salt and spices; sift again. Add dry ingredients to fruit mixture and stir until thoroughly mixed. Pour into 16 lightly greased nonstick muffin tins. Bake at 325 degrees for 30 minutes, until lightly browned. Yield 16 cupcakes.

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