Ensure cupcakes are completely cool before decorating.
Using an electric mixer, beat butter, sugar and milk on medium. These ingredients make up your buttercream frosting. The frosting is ready once the mixture is smooth and forms semi-stiff peaks.
Sprinkle a smooth working surface with cornstarch. Add cornstarch to a rolling pin as well. Roll both fondant colors separately until they are about a quarter of an inch thick.
Cut the burgundy fondant into strips, about 4 inches long and half an inch in width. Cut the yellow fondant into small rectangular pieces. You will need about 36-50 of them.
Dab some water on the back of each yellow piece and place on the burgundy strip, spaced apart. You can fit about 4-5 on each scarf.
Cut some tassels on the end of each fondant scarf and place one on top of each cupcake. Enjoy!