Ice Cream Cone Cupcakes
Get ready to fall in love with these adorable swirl Ice Cream Cone Cupcakes! These colorful delights are not only cute but incredibly easy to whip up, making them perfect for brightening the rest of your week and making your upcoming Valentine's Day in style. The delightful pink and red swirls, created using Suncore Foods® Pink Pitaya and Red Beet Powders, make each bite a vibrant experience for the eyes and taste buds alike. Imagine sinking your teeth into a light, fluffy dessert baked with love—it's like a dream come true! Spread the joy this season by sharing these fun cupcakes with friends and family. They are sure to bring smiles all around! Perfect for parties or just as a special treat for yourself—these charming cupcakes will add a sprinkle of sweetness to any day. So grab your and let’s get baking; happiness is just a cupcake away!
Ingredients
Makes 9 Cupcakes:
1 cup unsweetened oat milk
1 teaspoon apple cider vinegar
2 teaspoon pure vanilla extract
1 ½ cups gluten-free 1:1 baking flour
½ cup cane sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Ice cream cones (gluten-free if needed)
Frosting:
2 (11.29oz) containers of vanilla or cream cheese frosting (vegan if needed)
1 teaspoon Suncore Foods® Pink Pitaya Powder
3 teaspoons Suncore Foods® Red Beet Powder
Sprinkles
Directions
1.Combine the oat milk with the apple cider vinegar and vanilla. Stir, and let it sit for about 5 minutes to create a vegan “buttermilk”.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour in the vegan buttermilk and mix the cake batter just until combined and no dry flour remains. Do not over mix.
3. Preheat the oven to 350 degrees F. Place the ice cream cones in a muffin pan (one cone in each well) and fill each cone ⅔ full with the cake batter. Bake in the oven for 23-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cupcakes completely before frosting.
4. Split the icing equally into 3 bowls. In one bowl add 1 teaspoon of the pink pitaya powder and blend using a hand blender until the powder is incorporated in the frosting. Alternatively, you can whisk the frosting. To another bowl, mix in the beet powder. Leave the remaining frosting white.
5. Add each frosting to a separate piping bag and then add all of them to a larger piping bag with a large open star piping tip (such as the Wilton 1M tip). Frost each cupcake in a circular motion starting from the outside working in and up until you have an ice cream shape. Sprinkle with sprinkles if desired.