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

Name: Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1022

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 75 grams dairy-free spread/butter, 75 grams caster sugar, 70 grams plain flour, 1 tsp baking powder, and more.

Yes, Vickys Secret Surprise Cupcakes, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions