Title confuse you? It's all about the intrigue!
To start, make the batter as follows:
1 1/2 cups flour
1 cup dry sweetener/ vegan sugar
1 teaspoon baking soda
1/4 teaspoon salt (try this amount, can go to 1/2)
1 cup water
1/3 cup oil
1 tablespoon nice, mild tasting vinegar
1 tablespoon vanila
1/4 teaspoon almond extract
Preheat oven to 350. Mix dry ingredients, add wet ingredients - mix well until smooth and no lumps.
Place plain cake cones into a muffin tin. Fill cones 1/2 way with batter.
Gently place muffin tin in the preheated oven. Allow to cook about 30 minutes. Check middle with a toothpick to assure the center is cooked. Toothpick should be clean when removed from center.
Begin "creating" ladybugs by taking vegan "oreo" cookies and carefully removing the tops. With a small, SHARP knife, slice the tops in half.
Reassemble cookies by placing the tops as shown in picture. Use colored food gel to place ladybug "spots" and eyes.
A decorative icing would be more dramatic for the spots but I threw this together last minute to conteract the dumb nonvegan cake my daughter's grandmother purchased for "appearances"
Make a frosting.
I always just make a buttercream frosting - substituting vegan margarine and soy milk. See my cinnamon roll thread for my frosting recipe. Tinting the frosting green would have been cool, I think. Scoop a spoonful on top of each cupcake. Use a "ladybug" to 'smoosh" the frosting down by placing it direct on top
BY THE WAY, VEGAN MOM SUCCESS! SHE HAD NO INTEREST IN THE FRILLY GIRLY BARBIE NONVEGAN BIRTHDAY CAKE HER GRANDMOTHER BROUGHT! HA HA!