115g (4oz)mixed berries or dried fruit such as cranberries, blueberries or sultanas
2 tbspground flaxseed (linseed)mixed with 5 tbsps water
180mldairy free milk
50gdairy free margarine
50gvegetable cooking fat(e.g. Trex)
handfulmixed berries to decorate
Pre-heat the oven to 200°c (180°c for fan assisted).
Line a 12 hole muffin tin with cake cases. Mix the flaxseed with the water and leave to stand for 3-5 mins.
Cream the margarine and sugar together for 2-3 mins until light and fluffy.
Sieve the flour and gently fold into the marg and sugar mix, a little at a time.
Add the milk and flax seed mixture, vanilla extract and the fruit and stir to combine.
Add a little more milk if the mixture is too thick - it should be wet but not runny and drop easily off a spoon when tapped.
Stir in the baking powder, then spoon the mixture into the cases straight away, filling them about 2/3 full.
Bake in the centre of the oven for 20-25 mins until risen and golden brown and a skewer inserted into the middle comes out clean. They should be slightly springy to the touch. Allow to cool on a wire rack.
The buttercream icing
Mix the icing sugar, margarine and vegetable fat together until they form a smooth paste.
It will seem very dry at first, but this will keep it firm enough to pipe. If it is too dry to work with, add a tiny drop of water, just enough to make it smooth, but not wet.
Pipe or spoon the icing on top of the cakes once completely cool. Decorate with fresh berries.