These quick and easy vegan cupcakes in ice cream cones are a delicious dessert idea. Make them for birthday parties, baby showers or bake sales.
Disclaimer: Vegan Cupcakes Post is brought to you by HHGregg. All Opinions are mine
Ok, you have had regular cupcakes and they are delicious!
But, that’s so boring now!
Use mini cones to make these perfect little cone cupcakes.
This way, there would be no cupcake paper to throw away. The whole cupcake would be edible and trees would be thankful.
The cupcake when topped with pistachios and peppermint is my idea of perfect dessert idea!
I deliberately chose the mini cones for this vegan cupcake recipe. They are so small and can be consumed in one bite. It makes them perfect for any get together, birthday party or baby shower.
What is your favorite cupcake recipe?
Make the cupcake batter
1) In a mixing bowl, sieve 1 cup of unbleached all purpose flour
2) Take 1/4 a cup of unsalted and shelled pistachios and roughly grind them. Sieve the pistachios into the flour
3) Set aside the big pieces of pistachios. They will be used as toppings on the vegan cupcakes
4) Add 1/4 tsp of baking soda and a 1/4 tsp of baking powder.
5) Add 2 drops of vanilla essence
6) Add 1/2 cup of granulated sugar
7) Add 1/2 tsp of Apple cider vinegar
8) Add 1/2 cup of Almond milk. If you feel it is dry, add no more than 1 Tbsp of more almond milk
9) Using a hand blender or mixer, blend the ingredients at low speed until all the mixture has batter consistency. Set aside
Prepare the cones
1) Preheat oven to 350 degrees. Remove the mini cups from their packaging.
2) Use a mini muffin tray for holding the cups
3) Wrap the top with aluminum foil
4) Using a sharp object, pierce a hole in the middle of each muffin hole. I used an uncooked spaghetti pasta.
5) Using your fingers, make the hole slightly bigger and place a mini cup gently in the hole. Do the same for the rest of the cups
Make the cupcakes
1) Using a spoon or frosting bag, add the batter to the cups. Do not fill it more than 2/3 of the way. They will overflow when in the oven.
2) Place the tray in the oven and cook for about 20 minutes or until the cupcakes have risen and the top is golden brown. Remove from the oven and cool for about 15 minutes
3) Frost with my vegan buttercream frosting or your favorite frosting.
4) Take 3 tsp of peppermint bits and mix with the pistachio pieces. Top the the frosting with these combination and serve immediately
If you like regular cupcakes, try my vegan cupcakes made with cake batter.
Vegan Cupcakes in Mini Cones
Ingredients
- 17 mini cones
- 1 cup all purpose flour (unbleached)
- ¼ cup pistachios unsalted, shelled and ground
- ¼ tsp baking soda
- ½ cup granulated sugar
- ⅔ tsp baking powder
- 2 drops vanilla essence
- ½ tsp apple cider vinegar
- ½ cup almond milk
For the Buttercream Frosting
- 1 cup confectioners sugar vegan confectioners sugar
- 1 cup vegetable shortening
- 2 drops vanilla essence
- 1 Tbsp almond milk
- 2 drops natural pink food coloring
Instructions
To make the batter:
- In a mixing bowl, sieve 1 cup of unbleached all purpose flour
- Sieve the pistachios into the flour
- Set aside the big pieces of pistachios to be used as toppings
- Add the baking soda and powder
- Add vanilla essence
- Add granulated sugar
- Add Apple cider vinegar and almond milk
- Blend the ingredients at low speed until all the mixture has batter consistency, set aside
To make my Vegan Buttercream Frosting:
- Sieve the sugar in a separate bowl and set it aside.
- In a separate bowl, add vegetable shortening
- Using a hand mixture, blend on low speed for about 7 minutes or until it becomes smooth
- Add vanilla essence and blend for 30 more seconds
- Add the sieved confectioners sugar to the shortening
- Blend with a hand mixture on low speed. Blend until the shortening and sugar mix.
- Add almond milk and blend again. Blend until all the mixture is blended well together and it is light and fluffy.
- Add pink food coloring and mix well. Set Aside
Prepare the mini cups:
- Preheat oven to 350 degrees. Remove the mini cups from their packaging.
- Use a mini muffin tray for holding the cups
- Wrap the top with aluminum foil
- Using a sharp object, pierce a hole in the middle of each muffin hole. I used an uncooked spaghetti pasta.
- Using your fingers, make the hole slightly bigger and place a mini cup gently in the hole. Do the same for the rest of the cups
Make the cupcakes:
- Using a spoon or frosting bag, add the batter to the cups. Do not fill it more than 2/3 of the way. They will overflow when in the oven.
- Place the tray in the oven and cook for about 20 minutes or until the cupcakes have risen and the top is golden brown. Remove from the oven and cool for about 15 minutes
- Frost with my vegan buttercream frosting or your favorite frosting
- Take 3 tsp of peppermint bits and mix with the pistachio pieces. Top the the frosting with these combination and serve immediately
Pinned and shared! These are just delightful and an added bonus that they are vegan!
Thank you, Sara.
These mini cone cupcakes are adorable, my kids would love them! And thanks for the info on hosting a Cook For The Cure party, such an important cause and a great reason to throw a party.
Thank you, Joy
Such a pretty cupcake and I love the pink theme for the Cooks For a Cure program. Such a worthy cause!
Thank you, Sandra. I have so much respect for the cause. I hope we can find a solution soon.
I keep coming back to these…..yum!
Thank you, Debra.
These vegan cupcakes are so delightful! I love how pretty they are!
Thank you, Cathy. The pink definitely makes an impression.
This looks awesome and so creative too! I know several people that would love this, even if they aren’t vegan. I bet my nephews would enjoy it too. Definitely going to be trying this one out over the holidays. Love it!
Thank you, Meagan. I have found that many people don’t even realize that it is vegan. They taste like regular cupcakes.
These are too precious! They look and sound delicious! I’m excited to try this vegan recipe!
Thank you, Kristi. You will not be disappointed.
I love the idea of the mini cones. They look gorgeous and delicious!
Thank you, Kalee. I think I will always eat cupcakes in cones from now on.
These are just the cutest little cupcakes! I love the idea of the mini cones, such a fun spin on things!
Thank you, Michelle. I am a huge fan of mini cones now.
I have had regular cupcakes in a cone. Very cool.
Thank you, Melanie. Aren’t they better than the having cupcakes in paper?
These are very cute and for such a great cause
Thank you, Theresa. Yes, the cause is amazing and has been successful in many ways.
Those look and sounds absolutely delicious! Love that those are vegan so everyone can enjoy these!
Thank you, Florian. It turns out that Vegan cupcakes are not hard to make and they taste delicious.
These cupcakes look SO adorable!
Thank you, Marye. You are awesome for saying that.
these are so fun! I will have to remember these for the next shower or kid friendly party I throw!
Thank you, Kristina. They go over very well in a kid birthday parties, I have discovered.
What a great idea! These would be perfect little Halloween treats too. I must find some mini cones so I can try this myself!
Thank you, Kathy. They definitely work for Halloween and year round. I think I would make them just because it is Tuesday and I need a pick-me-up.
Beyond cute!!! My grandmother used to make these for my little cousins! Such a fun treat!
Thank you, Rebecca. They have proven to be very popular among the little ones.
Those are too too cute! My kids have some weird thing with pistachios where they are obsessed with it, so I’m gonna have to make these for them 🙂
Thank you, Sarah. I think your kids will like them.
Oh my goodness these cupcakes are adorable, they look delicious and they are perfect for Cook for the Cure, nice job!!!
Thank you, Debra. I really appreciate the compliments.
Wow. These look so fabulously cute!!! Love them!!! Cupcakes in cones is a terrific idea!
Thank you, Wendi. I like the idea of not having to throw away paper at the end.