For the cupcakes, beat the butter and sugar with a mixer until fluffy. Add 2 portions of egg substitute, mix, add soy milk and beat well again.
Fold in the flour. Fill the molds about 1 third full and bake for 12 minutes in a preheated oven (200 degrees O-U heat). Let cool well. Cook the pudding and let it cool down.
Cream the cooled pudding with a mixer, gradually add the butter and beat everything until fluffy.
Sweeten with dextrose. Decorate cupcakes as desired. Store in the refrigerator.