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!
Ingredients:
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
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.
This looks so delicious! Ill definitely have to try(:
Awesome, let me know if you make these! Im gonna make some more honeycomb today and dip it in chocolate 🙂
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!)
If only I had a market stall… sigh! I think yogurt in the frosting is the way to go! It gives it a slight tangy freshness that makes it less of a sugar-fest.
Mmm, definitely agree. I’ll be trying these soon. Oh, and re the market stall: DO IT! I reckon you’d become a huge hit!
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!
🙂
Do let me know how you get on with the yogurt frosting, and also thanks for sharing this on facebook 🙂
My pleasure! Have a great Monday.
Reblogged this on The ObamaCrat.Com™ and commented:
This is just what I need….to end a Sunday. YummY
Vegan honeycomb! I have to try this!
😀
These look absolutely incredible!!
WOW.
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 🙂
VEGAN HONEYCOMB! You are brilliant dude!!!
Thanks, its pretty darn tasty.
These cupcakes look absolutely amazing! Vegan honeycomb? Knock me down with a (found) feather! 😉 You are a really phenomenal chef.
Still cannot believe this is real. I heart you. 🙂
Oh my word. This looks and sounds amazing. Bookmarked and will try soon! 🙂