Recipe: Perfect Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free

Recipe: Perfect Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Allergens including egg and nuts present in kitchen facility. Add oil or slightly cooled butter and.

Another recipe that may seem obvious to some but I may help some others at the same time.

I love finding 'accidental' vegan foods!

And for those of you who keep stating that.

You can cook Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free using 18 ingredients and 9 steps. Here is how you achieve it.

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

1. It’s of Surprise cake.

2. You need 75 grams of dairy-free spread/butter.

3. You need 75 grams of caster sugar.

4. You need 70 grams of plain flour.

5. You need 1 tsp of baking powder.

6. Prepare 1 tsp of cornflour/starch.

7. It’s 15 ml of rice milk or alternative.

8. It’s 1 tsp of flavouring such as vanilla or strawberry extract.

9. It’s 1 of food colouring, any colour, as needed.

10. It’s 2 of 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. It’s of Cupcake mixture.

12. It’s 150 grams of dairy-free spread/butter.

13. It’s 150 grams of caster sugar.

14. You need 150 grams of plain flour.

15. It’s 2 tsp of baking powder.

16. Prepare 30 ml of rice milk or alternative.

17. You need 1 tsp of flavouring extract.

18. You need 3 of eggs, or replacer as above.

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CREAM together the butter, sugar and vanilla until light and fluffy.

Gradually beat in the eggs, beating well between each addition.

Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free step by step

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!.

Add the flour, milk and food colouring and stir until combined.

Getting the level of ingredients just right was definitely a balancing act.

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.

In a large bowl, whisk flour, sugar, pudding mix, baking powder and salt.

In a small bowl, beat the eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.