Agave yogurt cupcakes with vegan honeycomb

A delicate  moist cupcake is topped with light fluffy, tangy frost with a final garnish of vegan honey comb to make one heck of a vegan cupcake! This is worth the effort to make the honey comb, the leftover honey comb is delish dipped in chocolate of with your favorite vegan ice cream (or you could make your own honeycomb ice cream? how bout that??) This is a refreshing cup cake for a hot summer day, so go on sit int the sunshine and eat cake, you deserve it for putting up with so much horrible weather throughout the year!P1040268
For the cup cakes:
1/3 cup rapeseed oil/ canola oil
1/3 cup agave syrup
1 cup plain vegan yogurt
1 tsp vanilla extract
3 tbsp ground flaxseed
1/3 cup soy milk
2 cups plain white flour
1 1/2 tsp baking powder
pinch o’ salt

For the frosting:
1/2 cup vegetable shortening
1 1/2 cups icing sugar
1/2 tsp vanilla extract
2 tbsp soy yogurt
2 tbsp agave

For the vegan honeycomb:
1/2 cup unrefined golden caster sugar
1/4 cup agave syrup
1 1/2 tsp baking soda

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.

21 thoughts on “Agave yogurt cupcakes with vegan honeycomb

  1. These look fantastic Alex!!! Far out. I’ve never had yoghurt frosting but it looks incredibly creamy. These would look right at home at a vegan market stall (I’d buy a dozen!)

  2. That honey comb sounds crunchy and delicious. I love any kind of brittle like that and the combination of the cake and the crunch is so great. I have to try the yogurt in the icing as well. Very original!

  3. Sweets AND cake in one? If you can throw breakfast, lunch and dinner into the mix I can lazily spend the rest of my life eating just these completely content that I will be getting it all 🙂

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