Baked inside gluten-free ice cream cones (see Sources, page 100), these cupcakes are a fun-filled novelty. Get creative with your own favorite frostings and don’t forget the sprinkles!

　　

Ingredients

makes 10

　　10 gluten-free flat-bottomed wafer cones

　　

Batter

1/2 cup coconut flour

　　1/2 teaspoon sea salt

　　1/4 teaspoon baking soda

　　4 large eggs

　　1/2 cup grapeseed oil

　　1/2 cup agave nectar

　　1 tablespoon vanilla extract

　　

Step 1

Preheat the oven to 350°F with a rack on the lowest position in the oven.

　　

Step 2

To secure the ice cream cones, tear ten 6 by 12-inch pieces of foil, one for each cone. Place a cone in the muffin cup, crumple the square of foil, and gently press around the base so the cone is securely standing upright. This will help keep the cone stable and prevent the batter from spilling out during baking. Repeat with all the cones.

　　

Step 3

To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

　　

Step 4

Fill each cone with a scant 1/4 cup of batter.

　　

Step 5

Bake for 23 to 27 minutes, on the lowest rack of the oven, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.

　　

Step 6

Remove the cupcakes from the muffin pan immediately. Cool for 1 hour, then frost with Vegan Chocolate Frosting (or other frosting), top with sprinkles, and serve right away.

　　Cooks' Note

　　Sweetness: High

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.