A vegan vanilla cupcake disguised as a soft-serve ice cream cone!
Preheat your oven to 180C/ 160C fan/ 350F / Gas mark 4 and place the ice cream cones into the holes of a cupcake tin.
In a large bowl, mix together the butter and sugar until it forms a smooth paste.
Add half of the flour and half of the plant-based milk and fold until combined.
Add the rest of the flour, the rest of the milk, the vanilla, the baking powder and the vinegar. Fold in gently to form a smooth cake batter.
Fill up each ice cream cone around 3/4 the way full, leaving a couple of inches to allow the cakes to rise.
Bake for 35 minutes and check they are ready by inserting a toothpick until it comes out clean. Leave them to cool completely.
Prepare your frosting my mixing all of the frosting ingredients together. Pipe or scoop the frosting onto the cooled cupcakes and decorate with sprinkles.
*To store, cut holes into an upside-down aluminum foil tray then place a cupcake in each hole. Cover using a cupcake carrier lid or similar.
You can store them for up to 5 days this way in a cool, dry place.