Ice Cream Cone Vegan Cupcake Recipe

ice cream cone vegan cupcake


18 1/4 oz vegan chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
1/2 cup non-dairy chocolate yogurt
1/4 cup applesauce
30 small flat bottom vegan ice cream cones

Vegan Ice Cream Cone Cupcakes Icing Ingredients

5 cups organic unbleached sugar
3/4 cup vegan shortening
1/2 cup vegan margarine (80% fat is best), soft
2 1/2 tablespoon soy milk (or other non-dairy milk)
1 1/4 teaspoon almond extract
Assorted sprinkles & candies


Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tablespoons of batter.
Place cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.

Icing Directions

Beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tablespoon icing.
Before icing hardens, decorate with candy and/or sprinkles.
Store in airtight container.

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