Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, vickys secret surprise cupcakes, dairy, egg & soy-free. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free:
- Make ready Surprise cake
- Make ready 75 grams dairy-free spread/butter
- Get 75 grams caster sugar
- Get 70 grams plain flour
- Get 1 tsp baking powder
- Get 1 tsp cornflour/starch
- Prepare 15 ml rice milk or alternative
- Make ready 1 tsp flavouring such as vanilla or strawberry extract
- Get 1 food colouring, any colour, as needed
- Make ready 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
- Get Cupcake mixture
- Take 150 grams dairy-free spread/butter
- Take 150 grams caster sugar
- Get 150 grams plain flour
- Prepare 2 tsp baking powder
- Get 30 ml rice milk or alternative
- Prepare 1 tsp flavouring extract
- Prepare 3 eggs, or replacer as above
Steps to make Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free:
- 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!
So that is going to wrap it up for this exceptional food vickys secret surprise cupcakes, dairy, egg & soy-free recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
