Red Velvet Cupcake Cones | Recipes

Red Velvet Cupcake Cones

(24) Ratings:
Prep Time:
Baking Time:
Makes:22 to 24 cones
Freezing:excellent

What do you get when you mix ice cream cones with cupcakes? Gather your kids and make these unique treats with a taste that’s smooth as velvet!

Ingredients

Cupcake:

1 cup 250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
2 tbsp 30 mL vinegar, divided
1 ½ cups 375 mL granulated sugar
½ cup 125 mL Crisco® Vegetable or Canola Oil
2 eggs
1 tbsp 15 mL red food colouring
1 tsp 5 mL vanilla extract
2 ½ cups 625 mL Robin Hood® Best for Cake & Pastry Flour, sifted
2 tbsp 30 mL cocoa powder, sifted
1 tsp 5 mL baking powder
½ tsp 2 mL salt
1 tsp 5 mL baking soda
22-24 4.5 g each flat bottomed ice cream cones

Icing:

8 oz 250 g cream cheese, softened
½ cup 125 mL butter, softened
1 tbsp 15 mL vanilla extract
4 cups 1 L Icing Sugar

Directions

  1. Preheat oven to 350°F (180°C).
  2. Cupcake: Combine evaporated milk with 1 tbsp (15 mL) vinegar. Set aside.
  3. Beat, in a medium bowl, using an electric mixer, sugar, oil and eggs until well combined. Add food colouring and vanilla. Beat well.
  4. Combine next 4 ingredients in a separate large bowl. Beat in half of dry mixture to the wet mixture. Beat in reserved evaporated milk mixture and then remaining dry mixture.
  5. Combine remaining vinegar (1 tbsp/15 mL) and baking soda in a small bowl. Allow mixture to fizz. Fold into batter.
  6. Place ¼ cup (50 mL) batter into each cone. Place cones into muffin cups and bake in preheated oven, 20-25 minutes or until a toothpick inserted in centre comes out clean. Cool, 30 minutes.
  7. Icing: Beat cream cheese and butter until well combined, in a medium bowl. Add vanilla and icing sugar and beat until smooth and creamy. Ice each cone and decorate.

Tips

Nutritional Information

Comments & Photos

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