Cupcakes baked in ice cream cones are even more fun. Notice I did not say “funner.” I had the strong urge to, but I have been given so much grief about that word by my friend who was an English major that even the mere thought of it strikes fear into my muffin tins.
But I digress, these cupcakes are sweet, tasty, spongy, light, and aren’t they just the cutest things you have EVER seen? Besides Penny Lane, of course.
I wanted to make something special for a friend’s birthday.
As it turns out, transporting 18 cupcake cones ready to topple over in a rickety ice chest down a slippery path to the beach is not a task for the faint of heart. Nevertheless, they survived (if only partially) and made it to the mouths of some hungry beach campers. See hungry beach campers below. Birthday girl is in the middle. Blue-haired freak (yours truly) is on the far right.
These sweet scrumptious treats are made with fresh, plump, pureed peaches kissed by the summer sun.
And topped with a vegan buttercream and honey frosting. Then baked to perfection in crunchy ice cream cones.
Sprinkles optional, but HIGHLY recommended.
Come on, it’s summer, bring on the kiddie self-indulgences.
Peach Cupcake Cones with Honey Buttercream Frosting
For the cupcakes:
- 1 cup non dairy milk
- 1 tsp apple cider vinegar (you can also sub red wine/champagne/sherry vinegar)
- 2 fresh ripe peaches
- 3/4 cup granulated sugar
- 1/3 cup olive oil or melted coconut oil
- 2 tsp vanilla extract
- 1 1/4 cup all purpose flour (you can sub half the flour for whole wheat, but FYI they won’t rise as nicely)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- about 12 ice cream cones (cake variety)
- First get that oven nice and toasty, pre heat to 350 degrees.
- Add the vinegar to the non dairy milk, stir briskly, and let it sit for a few minutes and curdle.
- Next add the sugar, oil, and vanilla to the milk and vinegar mixture. Beat until foamy. (If you are using melted coconut oil instead of olive oil, make sure the milk isn’t too cold or the coconut oil will solidify!:)
- To prepare the peaches, peel them, remove the pit, and slice. If you have a food processor, pulse until pureed. If you are lacking in the food processor department, it might be okay to place the peach slices in a little bowl and heat them for 30 seconds and then mash the crap out of them…) Whatever you do, jedi peach master, make sure those babies are nice and smooth. Add the peaches to the liquid mixture and beat until smooth.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the flour in slowly, beating in between until smooth and creamy.
- Line a muffin tin with ice cream cones and fill each cone almost to the top with batter using a small spoon.
- Bake for about 25 minutes, checking at 20 minutes and sticking a fork in one cupcake. If the fork comes out clean, the cupcakes are done! Makes about 10 or 12 ice cream cone cupcakes.
- Let cool completely and then frost and sprinkle each cupcake! Frosting recipe provided below. *Note: These can also be made as standard cupcakes. Line a muffin tin with cupcake liners and pour/spoon the batter into the cups about 3/4 of the way full!
For the Honey Buttercream Frosting:
- 1/2 cup non dairy butter, at room temperature (i.e. Earth Balance)
- 2 cups powdered sugar
- 1 T non dairy milk
- 4 T honey or agave nectar
- Rainbow sprinkles!
- While the cupcakes are in the oven, whip up the frosting! Begin by creaming together and powdered sugar and honey or agave.
- Add 1 cup of the powdered sugar and blend until creamy. (about 2 minutes)
- Add the other cup of the powdered sugar and blend until creamy. (about 2 more minutes)
- Add non dairy milk and blend again. Check consistency. If it’s too runny, add more sugar. If it’s too thick and paste-like, add more milk. But add these in little by little until the frosting is the perfect thickness! Refrigerate until the cupcakes are ready to be frosted.
Recipe adapted from Minimalist Baker.