Instructions for the cupcakes

• Preheat oven to approximately 180 degrees Celsius and line a standard12-piece cupcake tin with cases.
• Combine milk and vinegar in a large jug and set aside for 10 minutes.
• In a large bowl, combine flour, sugar, powder, soda and salt.
• Combine oil, golden syrup and caramel.
• Slowly add wet ingredients, alternating between milk and oil mixture.
• Finally, add chocolate chips and mix until just combined.
• Once mixture is combined (don't overmix!), pour into prepared tin and place in the oven.
• Bake for approximately 20 minutes, or until cupcakes are starting to brown and spring back when pressed. It may take a little longer depending on your oven.
• Remove from the oven and leave to cool for 10 minutes, before placing on a cake rack to cool completely.

Instructions for the caramel Italian meringue buttercream

• Place aquafaba into a stand mixer fitted with a whisk attachment or in a large bowl with a handheld mixer ready.
• Beat on medium until thick and foamy to soft peaks.
• Meanwhile, heat sugar and water, mixing only to ensure the sugar is fully incorporated.
• Once it reaches 115 degrees (use a kitchen thermometer to keep track), pour onto aquafaba and continue to whisk for five minutes. The mixture should become thick, glossy and stiff.
• Place the bowl into the fridge until it's cool to the touch.
• Place the bowl back and change to the paddle attachment. Beat on a medium speed.
• Slowly add butter, golden syrup and caramel essence, waiting until each section is incorporated before adding more. The mixture may look like it has curdled but keep beating; eventually it will come together.
• Place into an icing bag if desired or leave in the bowl ready to use. You can also place into the fridge if you're not using it straight away.
• Pipe onto cupcakes as desired, then top with crumbled honeycomb.
• Store in the refrigerator until ready to serve.