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Special Equipment: Skewer; Pastry bag; #235 Wilton fuzzy tip
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For the beak: Stand an orange gumdrop on its base.
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Snip with scissors straight down about three-quarters of the way through to make the mouth.
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Trim around all sides of the gumdrop to decrease the size and shape into a tapered beak.
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Repeat to make remaining beaks.
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For the duck: Make a 1/2-inch ball with some of the yellow fondant for the head.
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Attach the beak to the head by inserting it into the ball and reshaping around it.
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Form the remaining fondant into a teardrop shape.
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Dab the bottom of the head with water and attach to the side of the teardrop, toward the big end.
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Repeat to make remaining ducks.
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For the eyes: Dip a skewer in the melted chocolate and make 2 small dots on each duck head for eyes.
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Set aside.
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To assemble: Frost the cupcakes with the buttercream.
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Place the avocado-tinted frosting in a pastry bag with a #235 Wilton fuzzy tip.
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Hold the bag straight up, with the tip 1/8 inch above the surface.
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Squeeze to form grass on the top of the cupcake, and then stop squeezing and pull the pastry bag up, making grass blades about 1/2-inch long.
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Repeat around the edges of the cupcake to form a ring of grass.
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Repeat with remaining cupcakes.
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Sprinkle the center of the cupcakes with blue sanding sugar to make the pond.
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Place the ducks in the center and press gently to adhere.
