Recipe of Ultimate Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys secret surprise cupcakes, dairy, egg & soy-free. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys secret surprise cupcakes, dairy, egg & soy-free using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free:

1. Get Surprise cake
2. Prepare 75 grams dairy-free spread/butter
3. Prepare 75 grams caster sugar
4. Prepare 70 grams plain flour
5. Prepare 1 tsp baking powder
6. Prepare 1 tsp cornflour/starch
7. Get 15 ml rice milk or alternative
8. Make ready 1 tsp flavouring such as vanilla or strawberry extract
9. Get 1 food colouring, any colour, as needed
10. Prepare 2 eggs or replacer such as 1 medium sized ripe mashed banana, or 1 tbsp ground flax seed mixed with 3 tbsp water and set aside until gloopy
11. Prepare Cupcake mixture
12. Make ready 150 grams dairy-free spread/butter
13. Take 150 grams caster sugar
14. Get 150 grams plain flour
15. Get 2 tsp baking powder
16. Prepare 30 ml rice milk or alternative
17. Prepare 1 tsp flavouring extract
18. Take 3 eggs, or replacer as above

Steps to make Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free:

1. First bake the 'surprise' sponge. Pre-heat the oven to gas 3 / 165C / 325°F and grease and flour a 20cm square tin
2. Cream the butter and sugar together then add the cornflour, flour and baking powder. Mix then add in the milk, flavouring and colouring as required before folding in the egg replacer
3. Pour into the greased tin, level and bake for 20 minutes or until just done. Let cool in the tin for 10 minutes before turning out onto a wire rack to fully cool. Put the sponge in the fridge to firm up for around an hour
4. Start the cupcake batter. Same method applies as for the surprise sponge
5. Line a cupcake tray with 12 cases. Mark each case with a pen to indicate the front centre. This is so when you cut the cakes in half you get a perfect cut through the surprise
6. Remove the surprise sponge from the fridge and carefully using a 3x5cm cookie cutter, cut out your chosen shape 12 times. Butterflies, stars and hearts are really good.
7. Put 2 tbsp of batter in the bottom of each cupcake case then lining up your surprise shapes to the marks, place them in the middle of the batter. Spoon the remaining batter in gently to cover the shapes making sure you get into all spaces around them
8. Bake at same temp for 25 minutes or until done then cool
9. Top with a swirl of your favourite buttercream icing and let who eats one spot the surprise!

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