| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 35 min |
| Cook: | 30 min |
| Yield: | 12 servings |
Ingredients
- 12 flat-bottomed wafer ice cream cones
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup well shaken buttermilk
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 8 ounces cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups confectioners’ sugar
Instructions
- Sugar red hearts, for garnish
- Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins.
- Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
- In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth.
- Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting.
- Icing:
- In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners’ sugar, 1/2 cup at a time, until desired consistency is reached.
- Frost the tops of the cupcakes and sprinkle with sugared red hearts.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 568 |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 1 g |
| Sugar | 55 g |
| Protein | 5 g |
| Cholesterol | 88 mg |
| Sodium | 331 mg |
Reviews
One word…AWESOME!!!!!!!!!!!!
My mom used to make cupcake cones when I was little,so I wanted to try for my kids. I was also looking for a better red velvet than those I have tried. I made my own red velvet frosting, which is similar but I use sour cream to give it a punch. My seven year old said it was the best cupcake ever, but without the frosting! I personally think red velvet is overrated, but obviously, this one was a winner!
This cake was moist but lacked substantially in flavor. I was very disappointed.
I Loved the cup cakes and the frosting but my frosting never reached the right consistency. I almost doubled the amount of powdered sugar needed and it still wasn’t thick enough to pipe.
Amazing! Best cupcakes I ever tried. I didn’t have cones so I just made them as regular cupcakes, came out delicious!
I made the red velvet cake (5th time) i came out great. I gotta say the kitchen aid mixer did that mixing!;)
5 stars for taste & fun novelty, but 4 because its amounts are not correct (really frustrating to discover when knee-deep in the baking process). The batter makes WAY more than 12 cone cakes. I was stubborn & made the mistake of using all the batter to fill the cones, even tho the recipe says to only fill them halfway, & yep, they overflowed! I just tore off the excess cake, but that was a waste & made for less attractive cones, so I wouldn’t make the same mistake again! But the recipe should say that the batter is for more than 12 cones (I think at least 18); also, the amount of frosting is too much for 12 cones, & I LOVE frosting, so this was the case even after I loaded my cones with generous amounts. I used the rest for frosting brownies later, & that was fine, but again, the recipe really should be correct w/its amounts. Otherwise, these cones are SUPER fun & cute & really yummy. Just be aware of the amounts, & 1/2 the recipe or be prepared to make 18-24 cones instead of 12.
o’neal family will try the red velvet cone cake,a must . love you neely’s
I heart the Neely’s! I made the recipe tonight for a dessert contest for work tomorrow. I followed it exactly (except for slightly less cocoa due to the previous comments). The batter made 12 cones and 10 regular cupcakes. I didnt eat a cone since I want to take the 12 into work, but the cupcakes are delicious. The icing is delightful and I will probably use it for many other recipes as well. Now, just have to figure out how Im gonna get them to the office.
I tried this recipe, since every other red velvet cake recipe has failed me. I made them in regular cupcake cups instead of the cones, they were good, but didnt turn out red, they look like regular chocolate cupcakes, And also they stuck to the paper… maybe I did something wrong?? Idk… if someone can give me a tip for next time that will be great.