These Mini Chocolate Christmas Cakes are fun to make and yummy to eat, you can get the grand kids involved in making these cakes and then give them as presents
1/3 cup apple juice
375g Sunbeam Mixed Fruit
1/4 cup dried apricots, chopped
75g butter, softened
1/3 cup brown sugar
1/2 teaspoon vanilla essence
1 egg, at room temperature
1/2 cup self-raising flour
1/2 teaspoon mixed spice
1/2 cup dark choc bits
250g packet ready-made white icing
Heat apple juice in a microwave-safe bowl on HIGH (100%) for 1 minute. Add dried fruit and apricot. Cover and set aside for 1 hour, stirring occasionally.
Preheat oven to 160°C. Lightly grease two 12-hole, 1 1/2 tablespoon (30ml) capacity mini muffin pans. Using an electric mixer, beat butter, brown sugar and vanilla until pale and creamy. Add egg. Beat to combine. Stir in fruit mixture. Sift flour and spice over mixture. Stir until combined. Stir in choc bits.
Spoon mixture into muffin holes to completely fill. Smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan. Run a knife around edges to loosen cakes. Turn out onto a wire rack to cool completely.
Roll icing out between 2 sheets baking paper until 5mm thick. Using a 5cm star-shaped biscuit cutter, cut stars out of icing. Place stars over upturned cakes, letting points hang over the sides. Serve or gift-wrap.