Ice Cream Cone Cupcakes

• 10 gluten-free flat-bottomed wafer cones
• 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

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

cones, coconut flour, salt, baking soda, eggs, grapeseed oil, nectar, vanilla

Taken from www.epicurious.com/recipes/food/views/ice-cream-cone-cupcakes-379051 (may not work)