Baked inside gluten-free ice cream cones (see Sources, page 100), these cupcakes are a fun-filled novelty. Get creative with your own favorite frostings and don’t forget the sprinkles!
Sweetness: High
Recipe information
Yield
makes 10
Ingredients
Batter
Preparation
Step 1
Preheat the oven to 350°F with a rack on the lowest position in the oven.
Step 2
To secure the ice cream cones, tear ten 6 by 12-inch pieces of foil, one for each cone. Place a cone in the muffin cup, crumple the square of foil, and gently press around the base so the cone is securely standing upright. This will help keep the cone stable and prevent the batter from spilling out during baking. Repeat with all the cones.
Step 3
To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Step 4
Fill each cone with a scant 1/4 cup of batter.
Step 5
Bake for 23 to 27 minutes, on the lowest rack of the oven, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
Step 6
Remove the cupcakes from the muffin pan immediately. Cool for 1 hour, then frost with Vegan Chocolate Frosting (or other frosting), top with sprinkles, and serve right away.
