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Elf Hat Cupcakes
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Prep Time:
1 hour
Total Time:
2 hours
Elevate your holiday gathering with whimsical elf hat cupcakes featuring Betty Crocker™ cake, eggnog, fluffy frosting, fruit chews, and ice cream cones.
Ingredients:
  • 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 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 8 yellow fruit chews
  • 12 pink fruit chews
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • Combine cake mix, eggnog, oil, and eggs in a large bowl and mix with an electric mixer until smooth. Fill muffin cups 3/4 full and bake for 20-22 minutes until cupcakes spring back when touched. Allow cupcakes to cool completely before frosting.
  • Pour the green cookie icing into a bowl. Take a plate and spread the sanding sugar on it. Use a frosting spatula to thinly layer each ice cream cone with the cookie icing. Roll the cones in the sanding sugar until they are fully coated. Allow them to sit for 10 minutes.
  • Attach the flat ribbon applicator tip to the red cupcake icing extruder. Pipe a line of red icing around the bottom edge (non-pointed end) of each cone.
  • Frost each cupcake with a delicate layer of fluffy white frosting. Coat the frosted cupcakes in shimmering sanding sugar and crown each one with a single sugar cone.
  • Cut each yellow fruit chew into thirds. Knead each piece until soft, then roll them into balls. Gently press one ball onto the tip of each sugar cone.
  • Cut each pink fruit chew in half and shape into squares. Cut each square diagonally to form triangles. Gently flatten each triangle and place on either side of the hats to make "elf ears." Store cupcakes covered loosely.

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