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1
Using a paring knife, make a small slit in opposite sides of cupcake, just above the liner.
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2
Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary.
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3
Using an offset spatula, spread top of cupcake and wafers with frosting in a smooth, even layer.
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4
Repeat with remaining cupcakes.
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5
Tint the fondant pale yellow with gel-paste food color (see page 299 for instructions) and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch.
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6
To create the mouth, cut out a round of fondant using a 2-inch cookie cutter.
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7
Cut out a second piece of fondant using a 3-inch fluted flower cookie cutter; slice off two petal portions from the flower for the eyes.
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8
Make the ear pieces by cutting two 7/8-inch rounds from the remaining flower petals; trim circles with a knife to create one straight edge on each.
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9
Arrange fondant shapes on cupcakes, starting with the eyes and then slightly overlapping the round mouth piece over the eyes, and facing the straight edge of each ear piece inward.
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10
Fill a pastry bag fitted with a small plain tip (#3) with buttercream; pipe eyes, nose, and mouth details on fondant.
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11
Refrigerate 30 minutes to allow frosting to set.
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12
Cupcakes are best served the same day they are decorated; keep at room temperature.
