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. 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.

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 that.

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

You need of Surprise cake.
You need 75 grams of dairy-free spread/butter.
It's 75 grams of caster sugar.
Prepare 70 grams of plain flour.
Prepare 1 tsp of baking powder.
You need 1 tsp of cornflour/starch.
Prepare 15 ml of rice milk or alternative.
It's 1 tsp of flavouring such as vanilla or strawberry extract.
You need 1 of food colouring, any colour, as needed.
You need 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.
You need of Cupcake mixture.
Prepare 150 grams of dairy-free spread/butter.
It's 150 grams of caster sugar.
Prepare 150 grams of plain flour.
It's 2 tsp of baking powder.
You need 30 ml of rice milk or alternative.
Prepare 1 tsp of flavouring extract.
It's 3 of 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.

Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free instructions

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!.

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. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. By Vicky McDonald Share the Gallery.