Ice Cream Cone Cupcakes

1. 1

   Preheat the oven to 350F with a rack on the lowest position in the oven.

2. 2

   To secure the ice cream cones, tear ten 6 by 12-inch pieces of foil, one for each cone.

3. 3

   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.

4. 4

   This will help keep the cone stable and prevent the batter from spilling out during baking.

5. 5

   Repeat with all the cones.

6. 6

   To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda.

7. 7

   In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.

8. 8

   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

9. 9

   Fill each cone with a scant 1/4 cup of batter.

10. 10

    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.

11. 11

    Remove the cupcakes from the muffin pan immediately.

12. 12

    Cool for 1 hour, then frost with Vegan Chocolate Frosting (or other frosting), top with sprinkles, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.