date: 2020-09-10T06:40:37.179Z image: https://img-global.cpcdn.com/recipes/50468347/751x532cq70/vickys-secret-surprise-cupcakes-dairy-egg-soy-free-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/50468347/751x532cq70/vickys-secret-surprise-cupcakes-dairy-egg-soy-free-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/50468347/751x532cq70/vickys-secret-surprise-cupcakes-dairy-egg-soy-free-recipe-main-photo.jpg author: Winifred McBride ratingvalue: 4.2 reviewcount: 49174 recipeingredient: - " Surprise cake" - "75 grams dairyfree spreadbutter" - "75 grams caster sugar" - "70 grams plain flour" - "1 tsp baking powder" - "1 tsp cornflourstarch" - "15 ml rice milk or alternative" - "1 tsp flavouring such as vanilla or strawberry extract" - "1 food colouring any colour as needed" - "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" - " Cupcake mixture" - "150 grams dairyfree spreadbutter" - "150 grams caster sugar" - "150 grams plain flour" - "2 tsp baking powder" - "30 ml rice milk or alternative" - "1 tsp flavouring extract" - "3 eggs or replacer as above" recipeinstructions: - "First bake the 'surprise' sponge. Pre-heat the oven to gas 3 / 165C / 325°F and grease and flour a 20cm square tin" - "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" - "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" - "Start the cupcake batter. Same method applies as for the surprise sponge" - "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" - "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." - "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" - "Bake at same temp for 25 minutes or until done then cool" - "Top with a swirl of your favourite buttercream icing and let who eats one spot the surprise!" categories: - Recipe tags: - vickys - secret - surprise katakunci: vickys secret surprise nutrition: 222 calories recipecuisine: American preptime: "PT38M" cooktime: "PT60M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, vickys secret surprise cupcakes, dairy, egg & soy-free. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Line a muffin/cupcake tin with liners. In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. In a medium bowl, mix together eggs, sugar, and onion. Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is something which I have loved my entire life. To get started with this recipe, we have to 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 cook that. ##### The ingredients needed to make Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free: 1. Make ready Surprise cake 1. Prepare 75 grams dairy-free spread/butter 1. Take 75 grams caster sugar 1. Get 70 grams plain flour 1. Make ready 1 tsp baking powder 1. Make ready 1 tsp cornflour/starch 1. Get 15 ml rice milk or alternative 1. Take 1 tsp flavouring such as vanilla or strawberry extract 1. Prepare 1 food colouring, any colour, as needed 1. Get 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 1. Prepare Cupcake mixture 1. Prepare 150 grams dairy-free spread/butter 1. Take 150 grams caster sugar 1. Take 150 grams plain flour 1. Prepare 2 tsp baking powder 1. Get 30 ml rice milk or alternative 1. Prepare 1 tsp flavouring extract 1. Take 3 eggs, or replacer as above Cakes made with oil, almond milk, bicarbonate of soda and vinegar rose well and were robust, but the addition of more margarine, less almond milk and chia gave a better texture. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. ##### Instructions 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 1. 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 1. 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 1. Start the cupcake batter. Same method applies as for the surprise sponge 1. 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 1. 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. 1. 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 1. Bake at same temp for 25 minutes or until done then cool 1. Top with a swirl of your favourite buttercream icing and let who eats one spot the surprise! In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended. Fill paper-lined muffin cups three-fourths full. If you love dairy, you won't be disappointed with this special take on the classic. You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them. So that's going to wrap this up with this special food vickys secret surprise cupcakes, dairy, egg & soy-free recipe. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!