Make a cupcake shaped like an ice-cream cone.
Preheat oven to 350 degrees.
Make the cupcakes by filling flat-bottomed ice-cream cones halfway with cake batter (no further or they will not cook thoroughly).
Place each cone in a mini cupcake baking tin for stability. Bake at the recommended temperature (350 degrees) for about the same time as cupcakes.
Using a pastry bag with a star tip, swirl the frosting or whipped topping on the cone like soft-serve ice cream.
Ask the "customers" if they want sprinkles or jimmies. Top with the maraschino cherry.