Ice Cream Cone Cupcakes

Directions

1. 1
   Preheat the oven to 350F with a rack on the lowest position in the oven.
2. 2
   To secure the ice cream cones, tear ten 6 by 12-inch pieces of foil, one for each cone.
3. 3
   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.
4. 4
   This will help keep the cone stable and prevent the batter from spilling out during baking.
5. 5
   Repeat with all the cones.
6. 6
   To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda.
7. 7
   In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.
8. 8
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
9. 9
   Fill each cone with a scant 1/4 cup of batter.
10. 10
    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.
11. 11
    Remove the cupcakes from the muffin pan immediately.
12. 12
    Cool for 1 hour, then frost with Vegan Chocolate Frosting (or other frosting), top with sprinkles, and serve right away.