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1
First bake the 'surprise' sponge.
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2
Pre-heat the oven to gas 3 / 165C / 325F and grease and flour a 20cm square tin
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3
Cream the butter and sugar together then add the cornflour, flour and baking powder.
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4
Mix then add in the milk, flavouring and colouring as required before folding in the egg replacer
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5
Pour into the greased tin, level and bake for 20 minutes or until just done.
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6
Let cool in the tin for 10 minutes before turning out onto a wire rack to fully cool.
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7
Put the sponge in the fridge to firm up for around an hour
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8
Start the cupcake batter.
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9
Same method applies as for the surprise sponge
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10
Line a cupcake tray with 12 cases.
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11
Mark each case with a pen to indicate the front centre.
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12
This is so when you cut the cakes in half you get a perfect cut through the surprise
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13
Remove the surprise sponge from the fridge and carefully using a 3x5cm cookie cutter, cut out your chosen shape 12 times.
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14
Butterflies, stars and hearts are really good.
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15
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.
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16
Spoon the remaining batter in gently to cover the shapes making sure you get into all spaces around them
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17
Bake at same temp for 25 minutes or until done then cool
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18
Top with a swirl of your favourite buttercream icing and let who eats one spot the surprise!
