Red Velvet Cake Cone

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 3 tbsp Cocoa powder
  • 3 cups Confectioners' sugar
  • 2 1/2 cups Flour
  • 1 tsp Gel food coloring, Red
  • 1 1/2 cups Granulated sugar, White
  • 1 pinch Salt
  • 1 cup Sprinkles
  • 1 1/3 tbsp Vanilla

• Bread & Baked Goods

  • 10 Twinkies

• Dairy

  • 3 stick Butter, unsalted
  • 1 cup Buttermilk, whole

Found on peasandpeonies.com

Description

Ingredients

• 1 stick / 113 grams unsalted butter, room temperature
• 3 tablespoons cocoa powder
• 1 ½ cups white granulated sugar
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• pinch of salt
• 2 ½ cups flour, sifted
• 1 cup whole buttermilk
• Red gel food coloring, about 1 teaspoon
• Twinkies Buttercream:
• 2 sticks unsalted butter, room temperature
• 3 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 cup sprinkles
• 10 Twinkies

Directions

• Cake Cones:
• Heat oven to 350 degrees.
• Prepare your Fillables Cake Cone pan by spraying it with baking spray, set aside.
• Cream butter and sugar together until well combined, light and fluffy. Add eggs one at a time and whisk well after each addition.
• Mix in vanilla.
• In a separate bowl, make a paste of cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients: flour, salt and baking powder. Add dry ingredients into the butter mixture alternating in 2 batches: add dry ingredients and buttermilk. Mix until blended.
• Add more food coloring if needed.
• Divide batter among the cake cones and bake for about 20 to 25 minutes.
• Cool cake cones in the pan for 10 minutes, remove from pan and place to cool completely on a rack.
• Twinkies Buttercream:
• Whisk together sugar and butter until well combined, starting on low speed and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and beat on medium speed for 1 minute more.
• Add the crumbled Twinkies and whisk on medium until all combined and no lumps. Stop a few times to scrape the bowl with a spatula.
• Add the buttercream to a pipping bag fitted with a large star tip.
• Frost the cake cones, garnish with sprinkles.
• Refrigerate one hour before serving!
• Enjoy!