Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
1 1/4
cups eggnog (do not use canned), chilled
Oil and eggs called for on cake mix box
1
pouch (7 oz) Betty Crocker™ green decorating cookie icing
2
containers (2.25 oz each) Betty Crocker™ green sanding sugar
24
sugar-style ice cream cones with pointed ends
1
can (8.4 oz) Betty Crocker™ rose red cupcake icing
1
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
8
yellow fruit chews
12
pink fruit chews
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, eggnog, oil and eggs with electric mixer on medium speed until well combined. Fill muffin cups 3/4 full. Bake 20 to 22 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes completely before frosting.
Squeeze green cookie icing into bowl. Place sanding sugar on plate. Cover each ice cream cone with thin layer of cookie icing using frosting spatula. Roll cones in sanding sugar to coat. Let stand 10 minutes.
Place flat ribbon applicator tip on extruder of red cupcake icing. Pipe line of red icing around bottom edge (non-pointed end) of each cone.
Cover each cupcake with small amount of fluffy white frosting. Dip frosted cupcakes in sanding sugar. Top each cupcake with 1 sugar cone.
Cut each yellow fruit chew into 3 pieces; knead each until soft. Roll pieces into balls; gently press 1 ball onto tip of each sugar cone.
Cut each pink fruit chew into 2 pieces; mold each into square. Cut each square diagonally into 2 triangles. Flatten each triangle slightly; place 1 on either side of hats to create “elf ears.” Store cupcakes loosely covered.
