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A delicate moist cupcake, topped with light fluffy, tangy frosting with a final garnish of vegan honeycomb to make one heck of a vegan cupcake!
Vegan agave yoghurt cupcakes with honeycomb
By Alexander Willow-Harvey
Ingredients
For the cupcakes:
- 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.