Red Velvet Cake Cone with Twinkies Cream
Red Velvet Cake Cone filled with a fluffy and delicious Twinkies Buttercream, made with real Twinkies and lots of sprinkles.
I love making gorgeous and delicious cupcakes. Among my popular once are Dark Chocolate Peanut Butter Cupcakes, Red White and Blue Cupcakes and Galaxy Cupcakes.
Red Velvet Cake Cone
If you can choose between a Cake Cone and a Sugar Cone, which one would you get? I would obviously reach without blinking for the Cake Cone! In a perfect world, my three mandatory scoops of ice cream would be served in a delicious Cake Cone all the time! But a cone is not only for ice cream! You can fill it with soft and fluffy buttercream and taste what happiness is all about!
I took my love for red velvet cake and Twinkies to a whole new level and combined them in one amazing and delicious dessert! Meet the Red Velvet Cake Cones filled with Twinkies Buttercream! These are the BOMB! Well, I couldn’t leave out the sprinkles, because let’s agree, sprinkles make everything better.
Why you’ll love these Red Velvet Cake Cone
- Firstly, they are very easy to make, and taste delicious.
- The mix combination of red velvet and Twinkies is pure amazing.
- If you appreciate Twinkies, these cones will compliment you well.
- Also, they are creamy and tender, this is a show stopper dessert.
- In addition, they are rich, creamy, they are guaranteed to become a show stopper dessert.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
CAN YOU REFRIGERATE THE Red Velvet Cake Cone
Best to refrigerate the cupcakes for one hour before serving for the frosting to harden a bit. Keep the cupcakes refrigerated, because the frosting will melt at room temperature.
TOOLS/INGREDIENTS I USED
Red Velvet Cake Cone
Ingredients
- 1 stick 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 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 confectioner's sugar
- 1 teaspoon vanilla extract
- 1 cup sprinkles
- 10 Twinkies
Instructions
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!
Nutrition
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