Afternoon Tea
Ice Cream Cone Cupcakes
12 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
8 Vegan ice cream cup cones
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
150 g Vegan margarine
500 g Icing sugar
1 Teaspoon Vanilla extract
A few tablespoons vegan-friendly sprinkles
방향
preheat oven
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.
mix milk and vinegar
Mix the soy milk and vinegar together and set aside for 5 minutes.
mix dry ingredients
In a large bowl, mix together the flour, baking soda and sugar.
add wet ingredients
Add the milk mixture to the bowl, along with the oil and the vanilla extract. Mix everything together to form a smooth cake batter.
put batter into cones
Fill up each ice cream cone around 3/4 the way full, leaving a couple of inches to allow the cakes to rise.
bake
Bake for 15-20 minutes. Check they're cooked by inserting a toothpick through the centre. Leave them to cool completely.
For the frosting:
make the frosting
In a large bowl, mix together the margarine and icing sugar with a wooden spoon. Gently stir in the vanilla extract.
decorate the cakes
Pipe or scoop the frosting onto the cooled cupcakes and decorate with sprinkles.
영양 정보
1회 제공량
1 cupcake with buttercre
칼로리
407 kcal
지방 전체
13 g
포화 지방
-
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
97 mg
탄수화물 전체
68 g
식이섬유
1 g
총 당류
53 g
단백질
3 g
12 servings
분량15 minutes
활동 시간35 minutes
총 시간