18 1/4 oz vegan chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
1/2 cup non-dairy chocolate yogurt
1/4 cup applesauce
30 small flat bottom vegan ice cream cones
5 cups organic unbleached sugar
3/4 cup vegan shortening
1/2 cup vegan margarine (80% fat is best), soft
2 1/2 tablespoon soy milk (or other non-dairy milk)
1 1/4 teaspoon almond extract
Assorted sprinkles & candies
Beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tablespoon icing.
Before icing hardens, decorate with candy and/or sprinkles.
Store in airtight container.
Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tablespoons of batter.
Place cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes.