I love these cupcakes, they taste amazing and look great. Like a deconstructed crunchie bar! They might not be the best for your waist line but they are the greatest for delighting your friends. Whilst the cupcakes and frosting will last for a couple of days, if kept in an airtight container in a cool place, the honeycomb starts to weep after a couple of hours, so they are best made and eaten fairly quickly. This should not be a problem as they appear to disappear at an alarming rate!
Ingredients
For the Sponge·
- 70g Margarine (check it is soya and milk free)
- 170g Plain Gluten Free Flour, sifted
- ¼ tsp Xantham Gum
- 250g Caster Sugar
- 50g Cocoa Powder, sifted
- 1 tbsp Gluten Free Baking Powder
- ½ tsp Salt
- 210ml Rice Milk (if you are making it egg free use 250ml Rice Milk)
- 2 Large Eggs (or to make it egg free use 2 tsp Orgran)
For the Honeycomb·
- 40g Golden Syrup
- 80g Caster Sugar
- 1 tbsp Water
- ½ tsp Bicarbonate of Soda
For the Frosting·
- 225g Icing Sugar, sifted
- 30g Cocoa, sifted
- 80g Margarine (check it is soya and milk free)
Utensils·
- 2 x Cupcake Tins, lined with large cupcake cases·
- Large Bowl
- Electric Whisk
- Measuring Jug
- Fork
- Wire Rack
- Baking Tray
- Reusable Baking Parchment
- Medium Saucepan
- Sugar Themometer, or a tall glass filled with cold water
- Medium Bowl
- Spoon
- Piping bag with star nozzle (optional)
Method
- Preheat the oven to 170°C (325°F, Gas Mark 3
- First make the sponge. In a large bowl, combine the margarine, gluten free flour, xantham gum, sugar, cocoa powder, baking powder and salt together. Using the electric whisk, set to a low setting, whisk it together until it forms a crumb like consistency
- In the jug, mix together the rice milk and egg (or Orgran) using a fork, until well combined
- With the whisk on a slow speed, gradually pour half the rice milk/egg mixture into the crumb mixture and mix thoroughly until combined. Raise the whisk speed to medium and mix until the batter is smooth and thick, with no lumps, ensuring you scrape the sides down periodically so you aren’t left with any unexpected lumps. Then turn the speed up to high and gradually pour in the remaining rice milk/egg liquid, continuing to mix until the batter is smooth and fully combined.
- Spoon the batter into the prepared paper cases, filling them about two-thirds full.
- Place the cupcakes in the oven for 20-25 minutes or until the sponge bounces back when lightly pressed with a finger. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
- Meanwhile make the honeycomb. Line a baking tray with the reusable baking parchment. You want to use this rather than normal baking parchment to prevent sticking. Take the medium saucepan and mix together the golden syrup, sugar and water. Bring to the boil, swirling the pan occasionally but not stirring it (or it will crystalise), and keep it boiling until it reaches the hard crack stage (if you are using a sugar themometer this is when the temperature reaches 150°C or 302°F, if you are using the water, this is when a drop of the mixture put in the water cracks slightly).
- When the sugar mixture reaches the hard crack stage, turn off the heat and very quickly (and thoroughly) whisk in the bicarbonate of soda – the mixture will dramatically increase in size and bubble up like a school science experiment. Wearing oven gloves, carefully pour the honeycomb immediately onto the reusable baking parchment. Leave to cool and completely set.
- Make the frosting. In the medium bowl mix together, by hand, the margarine, cocoa and icing sugar, until roughly combined. Then, using a clean electric whisk, whisk the mixture together, gradually increasing the speed to high and whisk for 4-5 minutes until it is light and fluffy.
- Once the cupcakes are cool you can put the frosting on. You can either do this by putting some on with a spoon or, my preference, ice them using a piping bag in a concentric circle, starting from the outside and working inwards.
- Break the honeycomb up and place one large piece on each of the cupcakes. Serve.
