Before decorating these cupcakes, ensure that they’re completely cool to the touch.
In a large bowl, use an electric mixer and beat together butter, icing sugar and milk. These ingredients make up the buttercream.
Start the electric mixer on low and gradually increase to high. Once all the ingredients are well-combined and form semi-stiff peaks, the buttercream is done.
Use an offset spatula to frost each cupcake.
Roll the baby blue fondant so that it’s about ¼ of an inch thick.
Use the fondant embosser to give the blue fondant a quilted look.
Using the circular cookie cutter, cut out 12 fondant circles from the baby blue fondant.
Press one blue fondant circle on each cupcake.
Line a baking sheet with wax paper.
Place white candy melts into a bowl and microwave in 30-second intervals until completely melted, stirring between each interval.
Scoop the melted candy into a piping bag and pipe out snowflakes on the lined baking sheet.
To achieve the snowflake candy, start by piping out a one-inch line. Follow the line with an “X.”
Pipe out two dots on either side of the candy lines.
Allow the candy snowflakes to set.
To assemble one braid, roll out 3 spheres from the white fondant, about ½ an inch in size.
Roll out the spheres into long, thin strips, about 5 inches in length.
Press the tip of all three strips and braid.
Press the braid onto one edge of each cupcake, trimming where necessary. (Note: If the fondant isn’t sticky enough to press onto the cupcake, brush water on the back of the braid to secure.)
Use a toothpick to dot white buttercream on the back of the snowflake candies. Secure one on each cupcake.
Serve and enjoy!