Wacky Wizard Cups

295 2 doz. or 24 servings, 1 cupcake each
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2 doz. or 24 servings, 1 cupcake each

What You Need

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Make It

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  • 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.)
  • Add boiling water to jelly powder; stir until completely dissolved. Pierce cupcakes with large fork or wooden skewer at 1/2-inch intervals. Spoon jelly evenly over cupcakes. Refrigerate 4 hours or overnight.
  • 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 coloured sugar and sprinkles. Store in refrigerator.

How to Frost Cupcakes

Make sure cupcakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.


  • 2 doz. or 24 servings, 1 cupcake each

Nutritional Information

Serving Size 2 doz. or 24 servings, 1 cupcake each
Calories 253
% Daily Value
Total fat 9.1g
Sodium 223mg
Carbohydrate 41g
Dietary fibre 0.4g
Protein 3.1g
Vitamin A 1 %DV
Vitamin C 0 %DV
Calcium 5 %DV
Iron 6 %DV

* 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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