Ice Cream Cone Cupcakes

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 cupcake with buttercre
• Calories: 407 kcal
• Total Fat: 13 g
• Sodium: 97 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 1 g
• Total Sugars: 53 g
• Protein: 3 g