Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys secret surprise cupcakes, dairy, egg & soy-free. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare Surprise cake
- Get 75 grams dairy-free spread/butter
- Make ready 75 grams caster sugar
- Get 70 grams plain flour
- Prepare 1 tsp baking powder
- Get 1 tsp cornflour/starch
- Make ready 15 ml rice milk or alternative
- Prepare 1 tsp flavouring such as vanilla or strawberry extract
- Make ready 1 food colouring, any colour, as needed
- 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
- Get Cupcake mixture
- Make ready 150 grams dairy-free spread/butter
- Prepare 150 grams caster sugar
- Prepare 150 grams plain flour
- Get 2 tsp baking powder
- Get 30 ml rice milk or alternative
- Take 1 tsp flavouring extract
- Make ready 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 special food vickys secret surprise cupcakes, dairy, egg & soy-free recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
