I made ice cream cone cupcakes for my son’s birthday. He asked for a Buzz Lightyear cake but I wasn’t feeling that adventurous this year.
I got my inspiration from The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!
I started by doubling the cupcake recipe to make 24. Then I weighted the ice cream cones with Enjoy Life chocolate chips. I filled each cone with the batter and baked them in a cupcake tin at 350 degrees F for 25 minutes. Once cooled, I topped them with Pillsbury’s vanilla icing and sprinkles. I used an icing bag and tip to create the swirl.
The next time I make these, I’ll try the larger cones. These were too small for the tin and, as you can see in the photo, too small for my cupcake carrier. They totally took a tumble on the way from the kitchen to the party on the patio.
But they tasted awesome (yes, I cheated on my diet to try one. Had to!) and were a big hit with the kids and the grownups.
These cupcakes were free of milk, egg and nut products. I can’t speak to other allergens but I think the recipe could be easily adapted for soy and wheat allergies.
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I found your site through a google search for allergy-safe cones for ice cream cones…what brand of cones did you find were allergy-friendly? (We have anaphyl. to dairy & soy, plus also allergic to egg and all nuts)
I used Cookie Jar Ice Cream Cups but they contain wheat and soy; my son is allergic to eggs, milk and peanuts. The next time I’m at the organic market I’ll check for other brands. I think there are gluten free ones on the market but don’t know if they are friendly to your allergens.