COTM: Gluten Free Ice Cream Cone Cupcake

I am so excited about this cupcake, not only because I did them in ice cream cones. A first for me. But I dyed the icing with food. These would be great for a birthday party. Now you all know I love to play with my food. The icing is a butter cream, dyed with blue berries, and tomatoes. Yes, Tomatoes. Both foods are dried, and then put through a coffee grinder. The purple of the blue berries is amazing. A very deep purple. What was really cool was, the boys were helping me grind the blue berries, and tomatoes and putting them into the icing, they saw how the icing naturally changed colors. They got the see the purple getting darker and darker, Loved the look on Tuckers face. Love cooking with the boys.

Amazing isn't it?

Cupcake Of The Month
Ice-Cream Cone Cupcakes
by Marcie Dingerson

1 package of safe ice cream cones, you will need 12.

3/4 cup rice milk
1 1/2 teaspoon vanilla
1 cup pumpkin
3/4 cup sugar
1/4 cup coconut oil, melted
Mix, then add
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Bob's All Purpose Flour Mix

I put the cones into a bread pan standing up. I filled the cake mix to the top and baked at 350 for about 30 minutes. I would start checking after 25 minutes.

Top with butter cream or the icing of your choice.

I used this recipe today it covered 6, may have covered more, I also halved the recipe, so double for full batch.

1/4 cup coconut oil, melted
1 teaspoon vanilla
2 cups corn free powdered sugar
2 tablespoons milk (I used a tad more)

I divided the icing in half and dyed half with grind up died blue berries, and the other half with grind up dried tomatoes. Add a teaspoon at a time until you get the color you want.