If you baked your own cupcakes, be sure that they are completely cool before you start decorating.

Take 5 oz. of your white fondant, and color it with 2-3 drops of yellow gel food coloring. Knead until fondant is completely colored (hint: put cornstarch on your fingers to avoid sticking).

Sprinkle a clean working surface with cornstarch. Add cornstarch to a rolling pin and roll out your fondant so that it’s about ¼ of an inch thick.

Use a circular cookie cutter that’s about 3 inches in diameter, and cut out 12 fondant circles Set aside.

Color your remaining 3 oz. of white fondant with 3 drops of yellow and 3 drops of red. Knead until completely tinted.

Roll into 1 inch spheres and shape into longer cylinders, about 3 inches in length and half an inch wide.

Give each cylinder a little curl and place water on the back. Stick one onto each of your yellow fondant circles.

Using a stand mixer, beat together butter, confectioners sugar and milk on slow. Gradually increase the speed to high. These ingredients will make up your buttercream frosting. It is complete once ingredients are well-combined, smooth, and form semi-stiff peaks.

Apply buttercream frosting on each cupcake with an offset spatula. Carefully place your fondant creations on each cupcake and enjoy!