Take Heart!
From Christian Vegetarian Association (CVA)

Christmas Cupcakes


cup mixed peel
cup glace cherries
cup choped dates
cup sultanas
cup raisins
cup brandy
cup sugar
1 cup flour
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.
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 margarine, sugar and brandy.  This enough to top 12 cakes with about a 1cm layer each.