Allergy-friendly Vanilla Cupcake Cones

We love a recipe that looks as cute as it tastes great. This one does both!

A fun way to jazz up boring old vanilla cake, we promise these cupcakes will be surefire kiddie favorites. The warm notes of vanilla blend perfectly with the rich chocolate frosting in this quick and easy sweet treat.

As always, we have your back and have made this recipe safe and allergy-friendly. So all you vegan, gluten-free, dairy-free, nut-free and peanut-free folk; these cupcakes have your name written all over them!

Ingredients

• 1 box of Cherrybrook Kitchen Gluten-Free Yellow Cake Mix
• 10 flat-bottom ice cream cones
  
• 1/3 cup vegetable oil
• 3/4 cup water
• 2 tablespoons olive oil
  
• 1 1/2 cup allergen-free chocolate chips
  
• allergen-free sprinkles
  

Yields         : 10 cupcakes in cones

Total time   : 60 minutes

Directions

1. PREP  - Heat oven to 350 degrees F. Place ice cream cones on foil-lined cookie sheet. Add chocolate chips to a microwave-safe bowl. Microwave, stirring every 30 seconds, until chocolate is completely smooth, about 1-1 1/2 minutes. 
   
2. MIX - In a medium mixing bowl, stir together Cherrybrook Kitchen Yellow Cake Mix, vegetable oil and water until well combined. Evenly divide cake batter among ice cream cones, filling each cone to first ridge. 
   
3. BAKE - Bake until thin knife inserted into center of cupcake comes out clean, about 22 minutes. Let cupcakes cool to room temperature. 
   
4. FROST - Dip tops of cupcake cones into chocolate and top with sprinkles. Let cupcake cones sit until set, about 30 minutes.