0 from 9 votes
Vegan Ice Cream Cone Cupcakes
Light and fluffy vanilla cupcakes disguised as a soft-serve ice cream cone!
Prep Time
15 mins
Cook Time
15 mins
Servings: 12 cones
Calories: 407 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 8 Vegan ice cream cup cones (the small ones with the flat bottom) I used Askey's
- 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)
- A few tablespoons vegan-friendly sprinkles
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.