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!
