• 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 using an offset spatula.
• 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 as 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 black fondant smile and secure on the yellow fondant.
• Repeat for each cupcake. Serve and enjoy!