Red Velvet Cones Recipes

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TEXAS PETE® RED VELVET CONES



Texas Pete® Red Velvet Cones image

Make and share this Texas Pete® Red Velvet Cones recipe from Food.com.

Provided by Texas Petereg

Categories     Dessert

Time 35m

Yield 48 cones, 48 serving(s)

Number Of Ingredients 18

2 tablespoons Texas Pete® Original Hot Sauce
2 teaspoons Texas Pete® Hotter Hot Sauce
5 cups all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons salt, fine
2 teaspoons cocoa powder
3 cups vegetable oil
2 cups buttermilk, room temperature
4 large eggs, room temperature
3 tablespoons red food coloring
2 teaspoons vanilla extract
48 ice cream cones, small, flat bottomed
36 ounces cream cheese, softened, whipped
1/2 cup unsalted butter, softened, whipped
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar, for garnish

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
  • Remove the cakes from the oven and let cool completely.
  • While the cakes are in the oven, prepare the spicy cream cheese frosting.
  • Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
  • Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
  • Using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
  • Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 354.3, Fat 23.7, SaturatedFat 7.3, Cholesterol 44.4, Sodium 271.2, Carbohydrate 32.4, Fiber 0.5, Sugar 19.2, Protein 3.8

RED VELVET CONE CAKES



Red Velvet Cone Cakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 18

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

Steps:

  • 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.

RED VELVET CONES



Red Velvet Cones image

Make and share this Red Velvet Cones recipe from Food.com.

Provided by kristent

Categories     Dessert

Time 35m

Yield 48 cones, 10 serving(s)

Number Of Ingredients 17

2 tablespoons texas pete original hot sauce
5 cups all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons salt, fine
2 teaspoons cocoa powder
3 cups vegetable oil
2 cups buttermilk, room temperature
4 large eggs, room temperature
3 tablespoons red food coloring
2 teaspoons vanilla extract
48 ice cream cones, small, flat bottomed
2 teaspoons texas pete hotter hot sauce
36 ounces cream cheese, softened, whipped
1/2 cup unsalted butter, softened, whipped
2 cups powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
  • Remove the cakes from the oven and let cool completely.
  • While the cakes are in the oven, prepare the spicy cream cheese frosting.
  • Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking.
  • Place the spicy cream cheese frosting into a piping bag with a small decorative tip.
  • Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spicy cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones.
  • Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 1694.8, Fat 114, SaturatedFat 35.3, Cholesterol 213.2, Sodium 1401.1, Carbohydrate 153.9, Fiber 2.4, Sugar 90.6, Protein 18.4

TEXAS PETEANDREG; RED VELVET CONES



Texas Peteandreg; Red Velvet Cones image

[DRAFT]

Provided by Food Network

Yield 48 cake cones

Number Of Ingredients 21

CAKE BATTER
5 cups all-purpose flour
3 cups granulated sugar
1 Tbsp baking soda
2 tsp salt, fine
2 tsp cocoa powder
3 cups vegetable oil
2 cups buttermilk, room temperature
4 large eggs, room temperature
3 Tbsp red food coloring
2 Tbsp Texas Pete® Original Hot Sauce
2 tsp vanilla Extract
48 ice cream cones, small, flat bottomed
CREAM CHEESE ICING
36 oz. cream cheese, softened, whipped
1 stick unsalted butter, softened, whipped
2 cups powdered sugar
1/2 tsp vanilla extract
2 tsp Texas Pete®: Hotter Hot Sauce
Piping bag with small decorative tip
Shaker, Powdered sugar, for garnish

Steps:

  • 1. Preheat the oven to 350° Fahrenheit. 2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete® Hot Sauce and vanilla. 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 4. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. 5. Remove the cakes from the oven and let cool completely. 6. While the cakes are in the oven, prepare the spicy cream cheese frosting. 7. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete® Hotter Hot Sauce so that the icing is to your liking. 8. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. 9. Using the tip of the piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. 10. Sprinkle with powdered sugar and serve.

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