Step 1

Preheat oven to 350 degrees F (176 C).

Step 2

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. Add peach puree and stir.

Step 3

Next, carefully add flour, baking soda, baking powder and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain.

Step 4

Place ice cream cones in a muffin pan and carefully scoop batter into the cones, filling almost all the way full.

Step 5

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Transfer to a flat surface and let cool completely. Rinse your bowl out while the cupcakes are baking to make buttercream frosting in.