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Red Velvet Cupcake Cones

Red Velvet Cupcake Cones
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24
Author Cookie Madness

Ingredients

  • 2 1/2 cups all-purpose flour weigh or stir well before measuring (315 grams)
  • 1/2 cup unsweetened natural cocoa powder remove lumps
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 230 grams salted butter, softened
  • 2 cups granulated sugar 390 grams
  • 4 large eggs room temperature
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 1 ounce bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

  • 1 8 ounce package cream cheese
  • 1/2 cup salted butter softened
  • 1 1/4 teaspoons vanilla extract
  • 3 1/4 cups confectioners’ sugar

Instructions

  • Preheat oven to 350 degrees F.
  • Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually add the flour mixture on low speed (or by hand) just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full or spoon batter into 24 plain flat bottom ice cream cones – fill right to the point vanilla ice cream cones becomes wider.
  • Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. If using cones, use a skewer or knife and poke a hole in the bottom (or on the side near the bottom) of the baked cupcake cone to allow steam to escape (helps prevent a soggy cone).
  • Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  • Frost with Cream Cheese Frosting.
  • Cream Cheese Frosting: Beat cream cheese, softened butter and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
  • Makes 24 to 30 cupcakes depending on method used.
  • Note: To make ahead, bake and cool as directed, put cones in a freezer bag (remove any extra air from bag), freeze overnight, frost while frozen, serve a few hours later.