Ingredients

The following ingredients have 11 Servings
  • 1 cup light vanilla soy milk
  • 1 tsp apple cider vinegar
  • 3/4 scant cup granulated sugar
  • 2 medium peaches ((peeled, pitted and finely pureed))
  • 1/3 cup canola oil
  • 2 tsp vanilla extract
  • 1 1/4 cup all-purpose or pastry flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 10-12 ice cream cake cones

Instruction

  • Preheat oven to 350 degrees F (176 C).
  • Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.
  • Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.
  • Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.
  • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  • Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.