• Prepare cupcake batter as per the instructions on the box.
• Line Cupcake Pan with tin foil, place cones and pour cupcake batter in cones. Fill each cone to ⅔ full.
• Allow the cupcakes to cool completely before attempting to frost.
• Top with sprinkles to finish off!

Vanilla Buttercream Frosting

• Beat butter in a stand mixer fitted with the paddle attachment or use a handheld electric mixer and a mixing bowl until the butter is creamy and pale in color, about 1-2 minutes.
• Pour in half of the confectioners' sugar and beat on just until the sugar has mixed in. Increase the speed and beat until well incorporated.
• Add the remaining confectioners' sugar, heavy cream vanilla and salt. Then beat on low speed just until the sugar has fully moistened. Now turn the speed to medium-high and beat until the frosting turns fluffy and smooth, about 2-3 minutes.
• Add more cream to reach the desired consistency if your frosting is too thick. 1 Tablespoon at a time. The frosting should be smooth and creamy yet pipeable

To Decorate Cupcakes:

• Apply a thin layer of frosting on the edges of each cupcake and coat it in sprinkles. I used purple colored frosting for this step, but you can even keep it white. You won't see the color of frosting after coating it with sprinkles anyway!
• Now divide the frosting among 3 bowls and mix food colorings in each of them. Shift all three frostings into a piping bag and swirl on cooled cupcakes.
• Melt the hot pink candy melts and allow it to cool down slightly (add a teaspoon of oil in it to thin it down if needed). Spread some on top of each frosted cupcake and allow it to drip down a little for the melted ice cream effect. Top with icecream toppers, a cherry on each cupcake and more sprinkles.