Ice Cream Sundae Cupcakes

What you need:

One 16-ounce tub vanilla frosting

Two 2-pound boxes confectioners' sugar

10 unfrosted cupcakes

One 16-ounce tub strawberry frosting

1/4 cup hot fudge sauce, warmed slightly

3 tablespoons rainbow sprinkles

10 maraschino cherries with stems

Tools:

Ice cream scoop with a trigger

What to do:

Combine the vanilla frosting and 1 box confectioners' sugar in an electric mixer fitted with the paddle attachment. Mix until a thick dough-like frosting is formed.

Use an ice cream scoop with a trigger to scoop mounds of the frosting onto half of the cupcakes. (Make sure when you scoop the frosting that the edges of the scoop are overflowing with frosting, for a more realistic-looking ice cream effect when it's dolloped on top of the cupcakes.)

Combine the strawberry frosting with the remaining confectioners' sugar in the cleaned electric mixer and beat with the paddle attachment until a thick dough-like frosting is formed.

Scoop the frosting onto the remaining cupcakes in the same manner.

Add hot fudge sauce on top of each frosting scoop, then top with sprinkles and maraschino cherries.