Oswald Cupcake Cones

These Oswald Cupcake Cones will definitely earn you cool points as they are two of kids' favorite desserts rolled into one.

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Ingredients

• Butter or margarine (for greasing)
• Flour
• 9 jumbo ice cream cones (such as Joy brand)
• 1 sixteen-oz. box pound-cake mix (to prepare, see box for additional ingredients)
• 1 sixteen-oz. can, plus 1 cup prepared vanilla frosting
• Royal blue paste food coloring
• 1/2 cup dark chocolate frosting
• 18 black or dark brown candy-coated chocolates (such as M&M's)
• 9 black gumdrops (such as Jujyfruits)

Supplies

• 2 twelve-in. cupcake tins
• Resealable plastic bags
• Wax paper

Directions

1. Step 1

   Preheat oven to 350°F. Using a standard 12-cup cupcake tin, grease and flour 9 cups. Using another standard 12-cup cupcake tin, stand 9 ice cream cones in 9 cups. Prepare the cake mix according to package directions.

2. Step 2

   Fill the ice cream cones halfway with the batter (these cakes-within-a-cone will form the base units). Divide the remaining batter among the prepared cupcake cups (these cupcakes will form Oswald's body, which sits on top of the cones). Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes for the cupcakes and 22 to 25 minutes for the cones. Transfer to a wire rack to cool for 5 minutes. Invert the cupcakes and cool completely. Do not invert the cupcake cones.

3. Step 3

   Spoon 2 tablespoons of vanilla frosting into a resealable bag and set aside. Tint the remaining vanilla frosting with one teaspoon of blue food coloring (add more, if necessary, to get a deep royal-blue color). Spoon half of the blue frosting into another resealable bag.

4. Step 4

   Place a wire rack over a wax-paper-lined sheet pan. Heat the remaining blue frosting in the microwave, stirring often, until it's the texture of slightly whipped cream, about 5 to 15 seconds. Dip a cooled cupcake into the frosting to coat evenly (be sure to cover the sides as well as the top). Place cupcake on a wire rack to allow excess frosting to settle. Repeat with the remaining cupcakes. Allow one hour for frosting to dry.

5. Step 5

   Snip a 1/4-inch corner from the blue-frosting bag. Pipe a small amount of frosting on top of the cake in the ice cream cone. (If the frosting is too soft, refrigerate for about 15 minutes.) Put the cupcake (Oswald's body), stump-side down, in the ice cream-cone base. There should be space between the rim of the cone and the top of the cake. Press into the frosting to secure.

6. Step 6

   Spoon the chocolate frosting into a resealable bag. Snip an 1/8-inch corner from the bag. Using the frosting as adhesive, pipe small dots for eyes and attach the black or brown candies. Pipe a line for the mouth. Make the hat: Pipe a one-inch circle at the top left, center the gumdrop (which serves as Oswald's hat) over the one-inch circle, and press it, flat-side up, into the frosting. Snip a very small corner from the bag with the vanilla frosting. Pipe thin vertical lines on the right side of the eyes as highlights. With the remaining blue frosting, pipe four legs on each side of the cone, ending at the point where the cone narrows. Oswald cupcakes can be made up to a day in advance.

Nurtition Facts

• Calories: 692
• Total Fat: 23g
• Saturated Fat: 15g
• Trans Fat: 1g
• Cholesterol: 57mg
• Sodium: 388mg
• Total Carbs: 120g
• Fiber: 1g
• Sugar: 103g
• Protein: 4g