Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the ice cream cones into a cupcake tin – to hold them upright when baking. 

Cream together the butter and sugar until light and fluffy. 

Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

Fold in the remaining flour with a metal spoon. 

Divide the mixture into the ice-cream cones and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

To make the buttercream- Pop the butter in a bowl and beat with a hand help electric whisk, until light and fluffy. Add in the icing sugar and vanilla and beat until combined.

Once cooled place the Vanilla buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each ice-cream cupcake. Cut the flakes in half and place onto each cupcake and finally sprinkle with the Bright and Bold Sprinkles to finish!