Vegan Ice Cream Cone Cupcakes
Light and fluffy vanilla cupcakes disguised as a soft-serve ice cream cone!
Ingredients
- 8 Vegan ice cream cup cones (the small ones with the flat bottom) I used Askey's
- 280 ml Soy milk
- 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
- 230 g Self-raising flour
- ½ Teaspoon Baking soda
- 180 g Caster sugar
- 6 Tablespoons Vegetable oil
- 3 Teaspoons Vanilla extract
For the frosting:
- 150 g Vegan margarine
- 500 g Icing sugar
- 1 Teaspoon Vanilla extract
Instructions
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Preheat your oven to 180°C (160°C if using a fan or convection oven). Place the ice cream cones into the holes of a cupcake tin.
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Mix the soy milk and vinegar together and set aside for 5 minutes.
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In a large bowl, mix together the flour, baking soda and sugar.
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Add the milk mixture to the bowl, along with the oil and the vanilla extract. Mix everything together to form a smooth cake batter.
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Fill up each ice cream cone around 3/4 the way full, leaving a couple of inches to allow the cakes to rise.
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Bake for 15-20 minutes. Check they're cooked by inserting a toothpick through the centre. Leave them to cool completely.
For the frosting:
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In a large bowl, mix together the margarine and icing sugar with a wooden spoon. Gently stir in the vanilla extract.
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Pipe or scoop the frosting onto the cooled cupcakes and decorate with sprinkles.
Recipe Video
Recipe Notes
- Cut holes into an upside-down aluminum foil tray then place a cupcake in each hole for storing. Cover loosely with tin foil or similar.
- You can store them for up to 3-4 days this way in a cool, dry place.
- If frosting is too thick, add a little plant-based milk until you get your desired consistency. To make it thicker, add more icing sugar.