Vegan Cupcake Ice Cream Cones
Made with Let's Do Gluten-Free Ice Cream Cones by @the_bananadiaries
When you can't decide on a cupcake or ice cream, why not bake a cupcake into an ice cream cone?
These are the most delicious treat, perfect for birthdays and any celebration really!
A gluten-free and vegan cupcake is baked into a gluten-free ice cream cone and topped with chocolate vanilla swirl frosting!
To finish it off, they're topped with sprinkles for extra fun!
These might look hard, but they're actually quite easy!
Simply, place 10 ice cream cones into the cupcake tin and fill each ice cream cone only 2/3 of the way full and bake for 20-22 minutes. 
Remove the cupcakes from the oven and allow them to cool fully before frosting, then make the frosting! 
Fill a piping bag with the chocolate and vanilla frostings + pipe a swirl! Then, top with sprinkles.
Make these for your kiddos birthday and impress all the kids at school!
These are gluten-free, dairy-free, and vegan!
Enjoy!
Vegan Gluten Free Cupcake Ice Cream Cones
Serves: 10
Prep: 10 minutes
Bake: 22 minutes
Ingredients:
- 10 Let’s Do Gluten Free® Ice Cream Cones
- 1 cup (110 grams/mL) dairy-free milk with 1 tsp apple cider vinegar, room temperature
- 1 1/2 cups (200 g) gluten free 1:1 baking flour
- 1 1/2 tsp baking powder
- 3/4 teaspoons baking soda
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (67 grams) vegan butter, melted and cooled to room temperature
- 1/4 cup (50 grams) unsweetened applesauce or dairy free yogurt, room temperature
- 1 tablespoon pure vanilla extract + 1/8 tsp vanilla powder
- 1 cup (226 grams) vegan butter, room temperature
- 2 (260 grams) cups powdered sugar, sifted
- ⅓ (35 g) cocoa powder, sifted
- 2–3 tbsp dairy-free milk
- 1 tbsp vanilla extract
- Sprinkles
Directions:
- Read through the instructions before beginning, and make sure to measure out all ingredients.
- Prep: Preheat the oven to 350F and place 10 ice cream cones into the cupcake tin. Prepare the vegan buttermilk by whisking together the dairy free milk and apple cider vinegar in a small bowl. Set aside for 5 minutes. If using a stand mixer, make sure you're using the whisk attachment. Otherwise, you can use a large bowl and a hand mixer.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, and baking soda until combined. Set aside. Add the vegan butter to a large bowl or a stand mixer bowl, along with the sugar and whisk together. Add in the unsweetened applesauce and vanilla extract (and optional vanilla powder), and whisk again until combined. Sift in half of dry ingredients and half of the vegan buttermilk mixture, and use the stand mixer or hand mixer to mix together on medium speed. Add in the remaining dry ingredients and buttermilk mixture, and mix only until the dry ingredients have JUST combined.
- Bake the cupcakes: Use a large cookie scoop or a spoon to fill each cupcake liner about 2/3 of the way full. BE CAREFUL not to fill the cupcakes above the first line of the cake cone. Place the cupcake tin into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. Another way to test this is the tops of the cupcakes should be lightly golden and the cupcake should spring back at a light touch.
- Remove from the oven and allow the cupcakes to cool completely before making the vegan buttercream frosting.
- Make the vegan buttercream: When ready to frost, cream the vegan butter until thick fluffy, and lighter in color; then sift in 1 cup of powdered sugar at a time, while beating the frosting. Add in 1-2 tbsp of dairy free milk to help the buttercream become more moveable rather than thick. Add in the vanilla extract and beat to combine. Remove half of the buttercream and spoon it into a bowl to be set aside. To the mixing bowl, add in the cocoa powder and mix until completely combined.
- Pipe the frosting onto the cupcakes: Spoon both frostings into a piping bag with frosting tip, and frost each cupcake. Alternatively, you can smear the frosting on with a butter knife. Sprinkle with sprinkles if desired and enjoy!
- Storage: Store any uneaten cupcakes in an airtight container in the fridge for up to 5 days. You can also freeze these cupcakes unfrosted for up to 1 month.
