2 cups white baking chips, Nestlé®
1 box (2.75-ounce) ice cream cones, Scoopy’s® Jumbo Cups
Colored sanding sugar and/or colored sprinkles, Cake Mate®
4 cups whipped fluffy white frosting, Betty Crocker®
1 tablespoon strawberry extract, McCormick®
8 drops red food coloring, McCormick®
1 tablespoon root beer extract, McCormick®
Brown gel food coloring, Wilton®
2 tablespoons frozen lemonade concentrate, thawed, Minute Maid®
2 tablespoons raspberry syrup, Torani®
12 to 15 drops blue food coloring, McCormick®
1 1⁄2 cups jelly beans, Jelly Belly®
12 purchased cupcakes (any flavor), unfrosted
Place white baking chips in a medium microwave-safe bowl; microwave on medium setting (50 percent power) for 2 1⁄2 minutes,
stirring every 30 seconds.
Dip the collar of each ice cream cone in melted chips; if necessary, smooth with a knife. Hold each cone over a pie plate and sprinkle with colored sanding sugar and/or colored sprinkles. Place cones upside
down on a baking sheet; let stand until chocolate hardens.
For strawberry frosting, place 1 1⁄3 cups of the frosting in a small bowl; stir in the strawberry extract and red food coloring. For root beer frosting, place 1 1⁄3 cups of the frosting in another small bowl; stir in the root beer extract and desired amount of brown food coloring. For blue raspberry frosting, place the remaining 1 1⁄3 cups frosting in a medium bowl; stir in the lemonade concentrate, raspberry syrup, and blue food coloring.
Place 2 tablespoons of the jelly beans in the bottom of each cone.
NOTE: If necessary, remove paper cups from cupcakes; insert a cupcake upside down into the top of each cone. Frost each cupcake with one of the frosting flavors, swirling frosting in an upward pattern. Repeat to make twelve soda fountain cupcakes, frosting 4 cupcakes with each flavor of frosting.