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

Name: Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free
Total time: 8400 s
Yield: 12 servings
Cuisine: American
Ingredients: 75 grams dairy-free spread/butter; 75 grams caster sugar; 70 grams plain flour; 1 tsp baking powder; 1 tsp cornflour/starch; 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; 150 grams dairy-free spread/butter; 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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A great idea for valentines, girls birthday parties or to impress your friends at a tea party!!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A great idea for valentines, girls birthday parties or to impress your friends at a tea party!!

Saved

Ingredients

2 hours 20 mins

12 servings

Surprise cake
75 gramsdairy-free spread/butter
75 gramscaster sugar
70 gramsplain flour
1 tspbaking powder
1 tspcornflour/starch
15 mlrice milk or alternative
1 tspflavouring such as vanilla or strawberry extract
1food colouring, any colour, as needed
2eggs 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 gramsdairy-free spread/butter
150 gramscaster sugar
150 gramsplain flour
2 tspbaking powder
30 mlrice milk or alternative
1 tspflavouring extract
3eggs, or replacer as above

Saved

Steps

2 hours 20 mins

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!

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 09, 2013 11:07

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!