Easiest Way to Prepare Appetizing Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free

Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free. See great recipes for Vegan banana cupcakes (sugar free) too! This crazy cake gluten free chocolate cake is so ridiculously easy. By the time you get it in the pan and the oven, you almost can't shake the feeling that you must have forgotten something.

Opening of Numnoms lipgloss that are so cute, Shimmer and Shine surprises, Beannie Boo and jiggly SLIME!! These are the toys they got from Giant Egg Surprise Hunt video that they did previously. There are so many secrets inside of this LOL Surprise diary! You can cook Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free using 18 ingredients and 9 steps. Here is how you cook that.

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

1. Prepare of Surprise cake.
2. You need 75 grams of dairy-free spread/butter.
3. Prepare 75 grams of caster sugar.
4. You need 70 grams of plain flour.
5. You need 1 tsp of baking powder.
6. It's 1 tsp of cornflour/starch.
7. You need 15 ml of rice milk or alternative.
8. You need 1 tsp of flavouring such as vanilla or strawberry extract.
9. Prepare 1 of food colouring, any colour, as needed.
10. Prepare 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. Prepare of Cupcake mixture.
12. It's 150 grams of dairy-free spread/butter.
13. Prepare 150 grams of caster sugar.
14. You need 150 grams of plain flour.
15. It's 2 tsp of baking powder.
16. You need 30 ml of rice milk or alternative.
17. Prepare 1 tsp of flavouring extract.
18. It's 3 of eggs, or replacer as above.

Let's read some of the pages. Who has a crush and who can't swim? Let's open a blind bag ball too!! Everyday on BubblePOP Kids we make fun creations out of play doh, play with the newest and coolest toys and open the best surprise eggs and Blind bags!

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

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!.

It's Elena, Clara and Sophia and we are so happy you came to visit our channel. We love making fun videos for families to enjoy!! Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. 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.

Tweet

Subscribe to receive free email updates: