Agave Yoghurt Cupcakes with Honeycomb
A delicate moist cupcake, topped with light fluffy, tangy frosting with a final garnish of vegan honeycomb to make one tasty vegan cupcake!
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Total Time: 1 hour
Servings: 6
Rating:
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the cupcakes:
- 0.05 0.05 cup rapeseed oil/ canola oil
- 0.05 0.05 cup agave syrup
- 0.16666666666667 0.16666666666667 cup plain vegan yogurt
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- 0.5 0.5 Tbsp ground flaxseed
- 0.05 0.05 cup soy milk
- 0.33333333333333 0.33333333333333 cups plain white flour
- 0.25 0.25 tsp baking powder
- Pinch of salt
- For the frosting:
- 0.083333333333333 0.083333333333333 cup vegetable shortening
- 0.25 0.25 cups icing sugar
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 0.33333333333333 0.33333333333333 Tbsp soy yogurt
- 0.33333333333333 0.33333333333333 Tbsp agave
- For the vegan honeycomb:
- 0.083333333333333 0.083333333333333 cup unrefined golden caster sugar
- 0.041666666666667 0.041666666666667 cup agave syrup
- 0.25 0.25 tsp baking soda
Method
The cupcakes:
- Preheat the oven to 190c/375f and line a 12 hole cupcake tray with liners.
- Mix the oil, the agave, yogurt, flaxseed and soy milk together in a mixing bowl and sift in the dry ingredients.
- Spoon evenly between the cupcake cases and bake for about 20-25 minutes.
- Remove from the oven and allow to cool in the tray on a wire rack. Allow to cool completely before icing.
For the frosting:
- Beat the shortening with a fork until softened.
- Beat in the yogurt and agave until light and fluffy, now slowly mix in the icing sugar until you get a nice pipable consistency.
- Pipe, or spread on top of the fully cooled cupcakes.
For the honeycomb:
- Line a baking sheet with good greaseproof paper (the reusable stuff is good for this kinda thing) and set aside.
- Stir the syrup and sugar together in a saucepan before placing on the hob, heat until the sugar melts and starts bubbling (do not stir once the pans on the heat!). Let bubble until the mix starts turning a darker golden colour, remove from the heat and whisk in the baking soda super quick.
- Pour out onto the prepared baking sheet and allow to cool for about 20 minutes, before bashing with a rolling-pin and breaking into little pieces. Use to top the cupcakes.
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