Cupcakes:

1. Preheat oven to 350 degrees F° and fill cupcake pan with paper liners.
2. In a large mixing bowl, add the cake mix, buttermilk, egg whites and oil.  Mix on low for 2-3 minutes, increase speed and mix until well blended, about 5 minutes.
3. Divide batter into prepared cupcake liners.
4. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from oven to wire rack to cool completely.

Frosting:

1. In a mixing bowl, cream butter until fluffy and smooth.  Add the vanilla.
2. Sift the powdered sugar into a medium bowl – gradually add the sugar, alternating with heavy cream.
3. Add to the butter and vanilla and beat until smooth.
4. Use immediately or store in the refrigerator until ready to serve. Let come to room temperature before using.

Candy Melt Sparklers:

1. Line a baking sheet with parchment paper
2. Add blue candy melts to a microwave safe bowl and heat for 30 seconds
3. Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth
4. Repeat with red candy melts
5. Fit 2 decorator bags with a small round tip (I used #5)
6. Add melted chocolate to bag, being careful as it may leak out
7. Pipe zigzag lines of the chocolate to create the sparklers
8. Let set about 10 minutes to harden
9. Break apart in pieces and set aside until ready to frost cupcakes