Agave Yoghurt Cupcakes with Honeycomb

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


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!

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

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:

  1. Preheat the oven to 190c/375f and line a 12 hole cupcake tray with liners.
  2. Mix the oil, the agave, yogurt, flaxseed and soy milk together in a mixing bowl and sift in the dry ingredients.
  3. Spoon evenly between the cupcake cases and bake for about 20-25 minutes.
  4. Remove from the oven and allow to cool in the tray on a wire rack. Allow to cool completely before icing.

For the frosting:

  1. Beat the shortening with a fork until softened.
  2. Beat in the yogurt and agave  until light and fluffy, now slowly mix in the icing sugar until you get a nice pipable consistency.
  3. Pipe, or spread on top of the fully cooled cupcakes.

For the honeycomb:

  1. Line a baking sheet with good greaseproof paper (the reusable stuff is good for this kinda thing) and set aside.
  2. 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.
  3. 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.

Love cupcakes? Find your perfect flavour with our best-ever vegan cupcake recipes.

Written by

Alexander Willow-Harvey

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it