Super-fun gluten free Ice Cream Cone Cupcakes… Vanilla cake baked into ice cream cones and topped with buttercream. The recipe offered includes sponge which is also free from dairy, grains, nuts, soy and refined sugar. Frosting can be made optional dairy free.
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Gluten Free Ice Cream Cone Cupcakes by Miss GF
How impressive are these gluten free Ice Cream Cone Cupcakes? They were made by Miss GF when she was just 10. She’s always been fearless in the kitchen. With unphased trust, she’ll grab any cookbook off the shelf and (whether she’s heard of or used the ingredients previously), will just get on with making whatever looks tasty.
The Ice Cream Cone Cupcakes were a gift to welcome me home after a trip away. I wasn’t even in the house when she made them… So, I know for certain, that they were all her own work… When it comes to baking, Mr GF honestly wouldn’t know where to start. There is no doubt however, that he played a supporting role… ferrying Miss GF to the supermarket to find ingredients and clearing up the mess once the baking was done!
Either way, she surpassed herself… Even managing to work from a recipe that used unfamiliar US Cup measurements.
What are Ice Cream Cone Cupcakes?
Ice Cream Cone Cupcakes are exactly what they say… Cupcakes which have been baked directly into an ice cream cone. They can then be topped with a favourite butter-icing or frosting and made to look just like ice cream, or simply ‘fancy’ cakes!
A ‘Free From’ Vanilla Sponge recipe from Elana Amsterdam
The base sponge recipe comes from a book by Elana Amsterdam (‘Gluten Free Cupcakes’). If you’ve not come across it before, Elana uses lots of healthier ingredients… And that means the cake used for this recipe is not only gluten free, but is also dairy free, grain free, nut free, soy free and refined sugar free.
So, what is used instead? Well… In place of standard gluten free flour, the recipe uses coconut flour. Instead of butter, it uses grapeseed oil. And the usual refined sugar is subbed with unrefined agave nectar.
The recipe is not however, Vegan. Coconut flour is extremely thirsty and also requires support structurally. So, there are 4 eggs included to ensure a light, fluffy and moist texture.
Can I use any sponge recipe in Ice Cream Cone Cupcakes?
I’m pretty sure you can use any standard sponge recipe to make Ice Cream Cone Cupcakes… I reckon they would be perfect with my gluten free ‘Go To Chocolate Cake’ sponge or even a pretty gluten free Vanilla Funfetti Sponge. How fun would that be?! But then again… it would be super-tempting to make them with a gluten free Coffee & Walnut Sponge too.
Obviously, if being made for someone who is Coeliac (Celiac), then they need to be made with a good gluten free cake recipe. At Gluten Free Alchemist, (in addition to the above) there are lots of other cupcake recipe options too.
What sort of Gluten Free Cones can I use to make these Cupcakes?
If making Ice Cream Cone Cupcakes that are gluten free, there are some limitations on finding the right type of cones to make them in. For ease of baking, the ‘cones’ need to have a flat base, so that they stand up easily.
We use the cup cones from Eskal (also sold through Healthy Supplies).Or the Eskal Ice Cream Party Tubs (photographed, but which may not be available anymore). I’ve adjusted the recipe slightly for the smaller cup cones, as I’m having difficulty sourcing the tubs.
How do I stop the cones from burning when the cakes are baked?
When baking these cupcakes, it is important to protect the cones from the direct heat of the oven to prevent them burning. To do this, gently wrap the outside of the cone with a layer of foil. And if possible (dependent on the shape of the cones), try also to place them into a cupcake tray.
Either way, the cupcakes need to remain flat on the bottom to ensure an even layer of sponge.
What buttercream is best to top Gluten Free Ice Cream Cone Cupcakes?
The buttercream that is most frequently chosen to top Ice Cream Cone Cupcakes is Vanilla. This is mainly because it looks a little like whippy ice cream when it is piped on. However, the choice of buttercream is absolutely yours.
Miss GF topped the cakes shown with a mocha frosting. Which was a lovely choice with the sponge… Quite ‘earthy’ in flavour and not over-sweet. The recipe I’ve given below is slightly different to the one pictured however… As is the want of independent 10 year-olds, her method was somewhat unconventional and she rather ‘made it up’ as she went along.
To make the buttercream dairy free, simply sub the butter for a good dairy free alternative.
Ready to make Gluten Free Ice Cream Cone Cupcakes?
If you give these Ice Cream Cone Cupcakes a go, do let me know. They are super-fun and great for kids parties and tea time. Leave a comment or tag me in on Social Media with your yummy photos. (You’ll find me on Facebook, Instagram, Pinterest and Twitter).
And if you’re looking for loads more gluten free cooking and baking inspiration, then head over to our Gluten Free Recipe Index… It’s a whole on-line recipe book for FREE with well over 400 recipes to enjoy.
Other little cake recipes at Gluten Free Alchemist we think you’ll love…
Ice Cream Cone Cupcakes
- muffin tins
- kitchen foil
- piping bag and nozzle – optional
- 15 gluten free ice cream cone cups flat-bottomed – single size (approx number)
- 56 g coconut flour
- ½ tsp fine sea salt
- ¼ tsp bicarbonate of soda (baking soda)
- 4 large eggs at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 120 ml grapeseed oil
- 120 ml agave nectar
- 1 tbsp vanilla extract
- 220 g unsalted butter (or good dairy free alternative) – softened
- 440 g icing sugar powdered/confectioner’s sugar
- 1 tbsp cocoa powder
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
- drop of milk (DF or dairy) if necessary
- sprinkles, chocolate eggs or mini chocolate flakes optional (gluten free)
- Prepare the cones by carefully wrapping the outside of each base with foil and if possible (if they fit easily), placing into a cupcake tray.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- In a large bowl, weigh and combine the coconut flour, salt and bicarbonate of soda, whisking lightly together to break down any lumps. Set aside.
- In a separate bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract.
- Add the liquid mix to the flour mix and blend with the electric whisk until fully combined.
- Divide the mixture between all the cone cases (about half full).
- Bake for approximately 25 minutes on the lowest oven rack until well-risen and a skewer inserted into the centre of the sponge comes out with only a few moist crumbs attached.
- Remove the cupcake cones from the tin immediately and place on a wire rack to cool. Leave to cool completely.
- While the cakes are cooling, make the buttercream.
- Beat the butter/spread until soft and fluffy.
- Gradually add and beat in the icing sugar, cocoa powder, coffee and vanilla extract until well-blended, smooth and a good consistency for piping. If necessary add a drop of milk to loosen.
- When the cupcakes are cold, pipe or spread frosting onto the top of each and decorate as you wish.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist