Brett's favorite kind of cake is the boxed cake, so I thought this was a perfect opportunity to experiment with ice cream cone cup cakes. A girl at stardust makes these from scratch, and I have wanted to try out the idea.
There are many Duncan Hines flavors that are vegan, but I used another brand from the health food store. Basically you follow the instructions, substituting egg replacer for the eggs, and a plant milk for the cow's.
Secure the cones with a bit of tin foil in a muffin tray and spoon the batter in.
This first photo shows the foil wrap, but I put too much batter in the cones. It still bakes fine but the batter overflows a bit.
This second photo shows a better portion of batter.
On the left are the cones with too much batter.
Bake at 325 for about 20 minutes. Let cool completely before frosting.
I didn't measure or use a recipe. But it's easy enough.
Bring a stick of earth balance to room temperature. Using a mixer, combine the butter with a few cups of confectioners sugar, a cup of cacao powder, a teaspoon of vanilla and a couple tablespoons or so of almond milk. Mix until combined and then beat on high for a couple of minutes.
These go over big with kids. I think it would be fun to use a scoop of ice cream in replace of the icing...
Makes about 9-10 cupcakes.