Allergy friendly. cupcake happy!

As a food allergy mom who can’t buy from most bakeries, I’m always looking for unique ways to decorate cupcakes at home. Although cake made in ice cream cones isn’t new, it will always be a big hit! I remember how fun it was getting my first cupcake in an ice cream cone. I was in grammar school and I thought it was a pretty neat idea! I never baked them myself until I had my own kids. They bring a smile every time.

To make these without the cones toppling over in the oven, there are several methods. I’d recommend checking Pinterest or Google to find a method that works for you. Here’s one inexpensive method: Ice cream cone cupcake pan. For myself, I bought a special pan at kupcakekonz.com.

Tips:

• Do not store these in an airtight container, as this will cause your cupcake cones to get soggy. Be prepared to serve them within one or two days of baking and decorating them.
• Most likely you will have extra batter. Whenever that happens, I always make a small cake for snacking on. Use a small cake pan, loaf pan, or make a few extra regular cupcakes.
• Regarding the frosting, you might want to double the recipe if you want to be extra generous!
• To give you fair warning, I tried making these once with chocolate chips in the batter, but they all sank to the bottom, so I wouldn’t recommend it.

That’s all folks! Enjoy your cupcake cones, and smile big!

Cake and frosting recipes adapted from chefchloe.com

VEGAN VANILLA CUPCAKE CONES WITH CHOCOLATE FROSTING
Makes 30 Cupcake cones, plus extra batter for a snack cake

Vanilla Cupcakes
2 cups sugar
2 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
2 cups non-dairy milk
1 cup canola oil
¼ cup apple cider vinegar
4 teaspoons vanilla extract
30 flat-bottomed cupcake cones

Procedure

1. Preheat oven to 350 degrees F. Prepare your cupcake cone pans as directed in your selected method.
2. Whisk together the sugar, baking soda, salt, and flour into a bowl.
3. In a separate bowl, mix the non-dairy milk, oil, vinegar and vanilla until smooth.
4. Pour the wet mixture into the dry mixture and mix with a whisk.
5. Divide the batter evenly among the prepared ice cream cones until each is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
6. Cool completely before frosting.

Chocolate Frosting
4 cups confectioners’ sugar
½ cup cocoa
½ cup non-dairy margarine (recommended: Earth Balance Soy-Free Vegan Buttery Spread)
2 tablespoons vanilla extract
1/2 cup water
Sprinkles, if desired

Procedure and Assembly

1. Combine the confectioners’ sugar, cocoa, margarine, and vanilla extract in the bowl of a stand mixer.
2. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
3. Pipe frosting with a large star tip onto tops of cupcakes to look like soft serve ice cream. Decorate with sprinkles, if desired.