Ice Cream Cone Cupcakes

I found some all natural, egg free, mini ice-cream cones, at my local supermarket the other week..

I decided I should try out the uber cute ice-cream cone cupcakes, that I've seen showing their cute faces about the web lately..

Simple and trusty magnolia vanilla cupcake base, with a twist..

No dairy. No hydrogenated fat. Low fat. No refined sugar.

So instead- canola non-hydrogenated spread, apple sauce, barley malt syrup & maple syrup..

Topped with a simple and not so saintly, good ol' vanilla buttercream frosting:

Partially hydrogenated vegetable spread & confectioners sugar..

If I'm eating ice-cream cones- which I almost never do- at least give it to me with ice-cream..

There is nothing worse, than a less than crisp ice-cream cone..
I found by pouring the batter straight into the cones for baking, it sogged them out a little..

And I re-discovered, that unless they're waffle cones, ice-cream cones aren't very nice to begin with..

SO-

Hubby and I ended up pulling the cupcakes out of the cones :)

Probably a Zero out of ten!