Cupcakes or icecreams? Why not both?
Cake:
2 cups plain flour
4 teaspoons baking powder
pinch salt
1 cup caster sugar
1/2 cup plain oil
1 1/2 cups plant milk
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
Icing:
2 1/2 cups icing sugar (confectioners sugar)
2 cups vegan margarine
2 teaspoons vanilla extract
purple food colouring*
Other:
16 cones
sprinkles
- Preheat your oven to 180 degrees celsius and line a baking tray with baking paper.
- Place all of the cones upright onto the baking tray.
- Add all 'cake' ingredients to a bowl and beat until smooth and creamy.
- Divide the batter between the cones.
- Bake the cones for 15 minutes until risen and a skewer comes out clean when poked in the centre (If the cones begin to brown too much, lower the temperature).
- Allow the cakes to cool.
- In the meantime. beat the icing sugar, margarine and vanilla together until creamy.
- Divide the icing between two bowls.
- Add purple colouring to one bowl and stir until combined. Keep the other bowl WITHOUT purple colouring.
- Once the cakes are cool, add the white icing to one side of the piping bag and the purple icing to the other so you get a swirly effect.
- Pipe the icing onto the tops of the cakes and add sprinkles.
- Serve immediately or seal and refrigerate until needed.
- Enjoy!
*Use whatever colour you like. We chose purple by using the juice from blueberries. There are loads of different vegan natural food colouring ideas on the net. Check them out!