Before decorating, make sure cupcakes are cool to the touch. Otherwise, the buttercream will slide/melt right off.
Using an electric mixer, beat together softened butter, sugar and milk on medium speed.
Increase speed to high.
Once the buttercream starts to take form, add gel food coloring. Mix until completely tinted.
Scoop purple buttercream into a piping bag with Wilton icing tip #74 attached.
Frost each cupcake with buttercream flowers. To achieve this look, frost a small dollop, about ½ an inch in diameter in a circular motion. Start in the center and surround it with 5-6 other flowers, along the circumference of your cupcake.
To make fondant leaves, roll out a small sphere from your green fondant, about ¼ of an inch in size.
Flatten sphere then point it on one end. Place 3-4 randomly on each cupcake.