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Wacky Wizard Cups
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Wacky Wizard Cups

4 Hr(s) 55 Min(s)
20 Min(s) Prep
4 Hr(s) 35 Min(s) Cook
No fancy equipment required to make these kid-friendly Wacky Wizard Cups. Just a muffin pan and some sugar cones!
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer) white cake mix
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Cherry Flavor Gelatin, or any other flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 sugar cones
1/2 cup colored sugar
1/4 cup star-shaped sprinkles
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Let's Make It
1
Prepare cake batter and bake in 24 paper-lined medium muffin cups as directed on package. Cool in pan 10 min. (Do not remove from pan.)
2
Stir boiling water into dry gelatin mixes in medium bowl at least 2 min. until completely dissolved. Pierce cupcakes with large fork or wooden skewer at 1/2-inch intervals. Spoon gelatin evenly over cupcakes. Refrigerate at least 4 hours or overnight.
3
Remove cupcakes from pan. Spread each with 1 Tbsp. of the whipped topping. Place 1 ice cream cone, tip-end up, on top of each cupcake. Spread remaining whipped topping evenly over cones. Sprinkle with the colored sugar and sprinkles. Store in refrigerator.
Kitchen Tips
Tip 1
How to Frost Cupcakes
Make sure cupcakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.
Tip 2
Substitute
Prepare as directed, using confetti cake mix.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 0mg
Sodium 220mg
10%
Total Carbohydrates 43g
16%
Dietary Fibers 1g
4%
Sugars 26g
52%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 doz. or 24 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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