Wacky Wizard Cups

1. 1

   Prepare cake batter and bake in 24 paper-lined medium muffin cups as directed on package.

2. 2

   Cool in pan 10 min.

3. 3

   (Do not remove from pan.)

4. 4

   Add boiling water to jelly powder; stir until completely dissolved.

5. 5

   Pierce cupcakes with large fork or wooden skewer at 1/2-inch intervals.

6. 6

   Spoon jelly evenly over cupcakes.

7. 7

   Refrigerate 4 hours or overnight.

8. 8

   Remove cupcakes from pan.

9. 9

   Spread each with 1 Tbsp.

10. 10

    of the whipped topping.

11. 11

    Place 1 ice cream cone, tip-end up, on top of each cupcake.

12. 12

    Spread remaining whipped topping evenly over cones.

13. 13

    Sprinkle with the coloured sugar and sprinkles.

14. 14

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.