Fortunately there is no age restriction when it comes to enjoying one of these cupcakes in a cone, complete with a cherry on top. We’ve made double chocolate cone cupcakes before, but this time it’s a vanilla chocolate chip sundae with a drizzle of chocolate.
These are fantastic birthday party treats not only for kids, but also for adults who celebrate like kids (me, raising hand). I love ice cream cones. I love birthday parties.
I love cherries and I really wish I could still eat sundaes but dairy hates me. And for me, the nondairy ice cream is just not even remotely interesting – it’s different like mars is different from earth different. So instead of ice cream cones filled with ice cream these are cones filled with vanilla cake. One day I might even figure out soft serve (cake) in a cone. Kidding, but only sort of kidding.
These are even slightly healthy with the addition of a banana, light on the sugar, and dairy alternative frosting. Chocolate is always a good addition – for kids semisweet is a good choice but for adults you might even want to switch the chocolate to bittersweet (think 70%).
As we’ve mentioned before, the Canteen has no sponsors so if we mention a product it is because we like it and buy it the same as you. For this recipe we recommend these cones from Edward & Sons because they’re consistently tasty and never stale as well as the price being quite reasonable. I can find them in many groceries but they can also be found online .
Because the cake should not dome over the top of the cupcake – the frosting sits inside the cone to keep it from falling off – be sure to not fill them more than 1/3 full with batter. Once baked, gently place the cones on a rack to cool completely before adding the icing and drizzling with chocolate. They tend to be a little tippy and want to fall over while cooling so be aware of how they are placed on the rack. Once they are frosted and topped with a cherry, standing them back in the muffin tin is helpful, or wedge them close together on a serving tray with sides. If it is a very warm day consider storing them in the refrigerator until serving time.
But, just enjoy them. They’re meant to bring some fun to the party.
|Vanilla Sundae Cone Cupcakes|| |
- 195 grams Canteen flour blend (1 12/ cups) (see notes)
- 100 grams granulated sugar (1/2 cup)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 72 grams Spectrum solid shortening (6 tablespoons)
- 100 grams pureed banana (1/2 cup) (one medium banana)
- 2 extra-large eggs
- 80 grams nondairy milk (1/3 cup)
- 1 teaspoon vanilla extract
- 85 grams semisweet mini chocolate chips (1/2 cup)
- 1 teaspoon tapioca or other starch
- 24 gluten-free flat bottomed ice cream cones (Edward & Sons)
- 96 grams shortening (Spectrum Organic solid) (8 tablespoons)
- 60 grams Tofutti (nondairy cream cheese) (2 tablespoons)
- 440 grams powdered sugar, sifted (4 cups)
- 3 tablespoons fresh strawberry puree, strained or jam
- 1-2 tablespoons nondairy milk
- 1 teaspoon vanilla extract
- 175 gram semisweet chocolate chips (1 cup)
- Maraschino cherries with stems, drained
- Preheat oven to 350°F. Place 24 cones in two 12-count muffin tins. In a large bowl whisk together flour, sugar, baking powder, salt, and baking soda. In a small bowl whisk together banana puree, eggs, milk, oil and vanilla extract. Add to flour mixture and beat until batter is light and fluffy. In a small bowl mix mini chocolate chips with the starch. Fold into the batter. Scoop into cones only ⅓ full. You want the baked cake to stay well below the rim of the cone. Bake cones for 14 minutes and test with a toothpick. Remove when the toothpick comes out without crumbs. Transfer cones to rack to cool completely and be careful because they tip over easily. Cool completely before adding frosting.
- In a large bowl mix together tofutti and shortening. Add powdered sugar and beat until the mixture starts to combine. Add two to three tablespoons of strawberry puree and whip until the mixture is fluffy. Add one to two tablespoons of milk as needed to make the frosting easy to spread but not too thin. Whip in vanilla. Pipe or scoop onto cone tops.
- Melt the chocolate in a microwave safe container on 20 second bursts, stirring well after each cycle - until the chocolate is melted and smooth. Drizzle melted chocolate over the tops and add sprinkles. Top with a cherry, if desired.