Waffle Cone Cupcakes

Whisk the eggs with sugar, add warm milk (or coffee mixed into the milk), vegetable oil, and the dry ingredients, then fold gently with a spatula.

Portion the batter into waffle cones, about 45-50 g each.

Bake at 130-150°C (265-300°F) for 25-30 minutes.

For the filling, place the blackberry puree in a saucepan and warm it to 40-50°C.

Mix the pectin with sugar and sprinkle it into the puree while stirring constantly, bring to a boil and cook for another 1-2 minutes, then let it cool.

For the frosting, whip the heavy cream, sugar, cream cheese, and vanilla extract together until stiff peaks form.