Christmas Cup Cakes

by Jo

Serves 4



½ cup mixed peel

½ cup glace cherries

½ cup choped dates

½ cup sultanas

½ cup raisins

½ cup brandy

½ cup sugar

1 cup flour

½ cup vegetable oil (not olive)

 cup soy milk

2 tsp egg replacer

4 tbsp water

1 tsp all spice

1 tsp gound cinnamon

1 tsp ground ginger

1 tsp nutmeg



Mix the dried fruit and peel in a bowl with the brandy, cover and leave for between 2 hours to 2 days.


preheat oven to 180C.  Place paper liners into a muffin tray.


Mix together the egg replacer and water.


Place all ingredient, including the soaked fruit into a large bowl and mix thoroughly.


Spoon the mixture into the paper lines, filling almost to the top of each.  Try to smooth the top of the cakes as much as possible otherwise they will be hard to ice.


Bake for 20-25 minutes, until golden brown and a skewer inserted in the middle comes out clean.


Ice and decorate.


Here I've used icing sugar and water to make a basic thick icing and decorated with sprinkles.


The cream topping is:


cup vegan whipping cream

cup vegan margarine

1 tbsp icing sugar

1 tbsp brandy


Whip the cream until thick then mix in the margaine, sugar and brandy.  This enough to top 12 cakes with about a 1cm layer each.