Ice Cream Cone Cupcakes

• 份量: 12 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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

步驟

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.

營養

• 每份大小: 1 cupcake with buttercre
• 卡路里: 407 kcal
• 總脂肪: 13 g
• 鈉: 97 mg
• 總碳水化合物: 68 g
• 膳食纖維: 1 g
• 總糖: 53 g
• 蛋白質: 3 g