Week 19 Dish 2: Vegan Christmas cupcakes

I know that Christmas is over but I have a few more Christmassy recipes planned - keeps the festive feeling alive :D. I wanted to make a classic Christmas cake but my family said that they can't handle more big desserts after all the eating we have done this past week so I decided to make cupcakes instead. They are still made from about the same amount of batter as a cake, but much less daunting to eat. I was a bit worried because the recipe I found had the milk measurement missing, but they turned out brilliantly!

Makes 12
Ingredients
1/2 cup mixed peel
1/2 cup glace cherries
1/2 cup chopped dates
1/2 cup sultanas
1/2 cup raisins
1/2 cup chopped nuts (I used walnuts)
1/2 cup brandy
1/2 cup sugar
1 cup self raising flour
1/2 cup vegetable oil
1/2 cup soya milk
1 tbsp ground flaxseeds/ linseeds (or 2 tsp egg replacer)
4 tbsp water
1 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
Method

1. Mix the dried fruit, peel and nuts in a bowl with the brandy and leave overnight.
2. Preheat the over to 180 degrees C and line a muffing tray with muffin cups.
3. In a small bowl mix the ground flaxseeds/ linseeds (or 2 tsp egg replacer) with water and leave to one side.
4. In a large bowl, mix the sugar, flour and spices. Then add the fruit mixture, oil, milk, and the flaxseeds/linseeds and water mixture and combine.
5. Spoon the mixture into the muffin cups and bake for 20-25 minutes until a toothpick inserted comes out clean. Once cool, feel free to decorate with chrsitmassy icing and decorations - perfect for the kids!!

Original recipe: Christmas cupcakes