Vegan Ice Cream Cone Cupcakes
User Reviews
5
9 reviews
Excellent
Vegan Ice Cream Cone Cupcakes
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Light and fluffy vanilla cupcakes disguised as a soft-serve ice cream cone!
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Ingredients
- 8 ice cream cones the small ones with the flat bottom) I used Askey's, vegan
- 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
To top (optional)
- Sprinkles vegan-friendly, a few tablespoons
Instructions
For the frosting:
Notes
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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