Mini Saffron Cakes
Preheat oven to 200°C (approximately 400°F) Line 12 small but tall baking ramekins with parchment paper. The wells of a mufin tin can also be used.
Melt margarine over low heat. Squeeze juice from mandarins and dissolve saffon in juice. Mix flour with baking powder, baking soda, sugar and vanilla sugar. Stir in margarine, soy milk and mandarin juice. Mix everything into a smooth batter. If necessary, stir in more soy milk. Pour batter into prepared ramekins and bake for 20 minutes, until golden brown. Cakes are done when toothpick inserted in centers comes out clean. Remove and cool slightly before removing from ramekins and serving.