One dozen vanilla cupcakes
baked and completely cooled down
stick of butter
In a small bowl, beat together butter, confectioners’ sugar and milk on slow speed.
Gradually increase the speed to high.
Once the ingredients are well-combined and form semi-stiff peaks, the buttercream is ready.
Frost each cupcake
Roll out the yellow fondant until it’s about a quarter of an inch thick.
Use the two-inch cookie cutter to cut out 12 fondant circles.
Press each circle on one cupcake.
To prepare one face:
Roll out 2 spheres from the red fondant, about 1/3 of an inch in size.
Divide one sphere in two and form them into small ovals.
Press the bottom both ovals together and shape and form until it looks like a heart.
Repeat with the other sphere.
Lightly brush water on the back of each heart and place them on the yellow surface as the “eyes.”
Roll out black fondant so that it’s about ¼ of an inch thick.
Use the bottom end of the large Wilton tip to cut out 6 circles.
Use a paring knife to cut each circle in half - this will act as the face’s smile.
Brush water on the back of each smile to secure them to the yellow fondant.
Repeat for each cupcake. Serve and enjoy!
You can use store bought white icing for these cupcakes to make this recipe easier.