Webly was a tester for Vegan Cupcakes so she has a lot of cupcake photos over on her blog Fueled by Popcorn. The one that struck me the most was this vanilla one with lemon frosting, baked in an ice cream cone.
Baking your cupcakes in ice cream cones is one sure-fire way of getting attention, but there isn’t anything about it in Vegan Cupcakes, most of all because it’s sort of a crapshoot. But I think it’s a safe enough subject to discuss from the comfort of the internet.
I’m not sure if this is indeed what Webly did, but the general rules are:
1) Use vegan wafer cones with a flat bottom. “Let’s Do Organic” is one brand that makes them.
2) For support, wrap a ring of tinfoil around the cones, close to the bottom, and place them in the cupcake tin so that they stand up straight. The wrapped ice cream cones should fit snugly into their place.
3) Fill cones less than 2/3rds full. The greatest danger is that the batter will spill over and ruin everything. The second greatest danger is that the batter will seep through the cone, and so the less batter you use the less heavy it will be thus less chance of that happening.
4) And finally, if the batter looks too liquid-y, add another handful of flour. The more watery the batter the more chance it has of seeping through the cone, so defy the recipe and make the batter a little thicker, if necessary. The batter shouldn’t quickly drip from a spoon, it should be slow and lava-like.
Here’s a recipe that discusses how to do it, but I think I may have explained it a little bit better. In any case, it’s still a cute recipe.