Lemonade Cupcake Cones

18 CUPCAKES flat-bottomed ice from cream 3.5-oz. cups, pkg.

1 poundcake pkg. (16 oz.) mix 2 eggs

1/3 cup frozen lemonade concentrate, thawed

1/4 cup butter, at room temperature 8 drops red liquid food coloring FROSTING Vanilla Fluff Frosting, recipe, left No-taste red, burgundy and blue concentrated food colorings Mixed red, white and blue sprinkles

1 jar (1/4 oz.) red edible glitter, such as Wilton Cake Sparkles

1 jar (1/4 oz.) blue edible glitter, such as Wilton Cake Sparkles ★ Cupcakes: Preheat oven to 350°F. Stand ice cream cups in muffin cups. On low, beat poundcake mix, eggs, lemonade concentrate, 1/3 cup water and butter 30 seconds until blended; on medium, beat 2 minutes. Beat in food coloring until blended. Evenly divide among cones. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool on rack.

★ Frosting: Transfer 1 1/4 cups frosting to separate bowl; tint red using red food coloring and a dot of burgundy coloring. Transfer 1 1/4 cups of remaining white frosting to another bowl; tint blue with food coloring. Leave remaining frosting white.

★ Transfer sprinkles and red and blue glitter to separate bowls. Spread small amount of white frosting in 1"-wide band around top edge of 1 ice cream cup; roll in sprinkles, as

shown. Repeat, matching white frosting with sprinkles, red frosting with red edible glitter and blue frosting with blue edible glitter.

★ Working in batches, transfer 1 part red, 1 part blue and 2 parts white frosting to separate disposable pastry bags. Snip about 1/4" opening in tips of red and blue bags and 1/2" opening in white bag. Insert all three bags into larger pastry bag fitted with large star tip. Starting from edge, pipe frosting over cupcakes, refilling bags as necessary. Makes 18 cupcakes.