Best Red Velvet Cones Recipes

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

Ingredients

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 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

Ingredients

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

TEXAS PETEANDREG; RED VELVET CONES

Texas Peteandreg; Red Velvet Cones image

[DRAFT]

Provided by Food Network

Yield 48 cake cones

Number Of Ingredients 21

Ingredients

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.

RED VELVET CONES

Red Velvet Cones image

Who knew that Texas Pete hot sauce would be the secret ingredient to your favorite red velvet dessert recipe!

Provided by @MakeItYours

Categories Cakes

Number Of Ingredients 19

Ingredients

CAKE BATTER
2 tablespoon(s) texas pete original hot sauce
5 cup(s) all purpose flour
3 cup(s) granulated sugar
1 tablespoon(s) baking soda
2 teaspoon(s) salt (fine)
2 teaspoon(s) cocoa powder
3 cup(s) vegetable oil
2 cup(s) buttermilk
4 large eggs (room temperature)
3 tablespoon(s) red food coloring
2 teaspoon(s) vanilla extract
48 - ice cream cones (small, flat bottomed)
CREAM CHEESE ICING
2 teaspoon(s) texas pete hotter hot sauce
36 ounce(s) cream cheese (softened, whipped)
1 stick(s) unsalted butter (softened, whipped)
2 cup(s) powdered sugar
1/2 teaspoon(s) 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.