Before decorating, ensure that the cupcakes are cooled down completely.
The butter, confectioners’ sugar, and milk are the ingredients that make up the buttercream. Place all three in a large bowl and beat using an electric mixer. Be sure to start the speed on low and increase to high.
Once the ingredients are well-combined and form semi-stiff peaks, the buttercream is complete. Using an offset spatula, frost each cupcake with a thin layer of buttercream.
Roll out the green fondant so that it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 green fondant circles.
Cover each cupcake with one fondant circle.
Divide the yellow fondant into 12 one-inch spheres. Shape each one into a cone.
Roll out the light purple fondant and the blue fondant so that they’re each about ¼ of an inch thick.
Using the tip of Wilton #12, cut out 12 small circles of blue and purple fondant.
Stick one of each color on the yellow fondant cones.
Insert a toothpick into the center of each cupcake and then insert the yellow cone.
Insert another toothpick into each cone, having a small portion of the toothpick poke through the top.
Roll out 6 spheres of purple fondant and 6 spheres blue fondant - about ½ an inch in size each.
Insert one sphere on top of each cone (the tip of the toothpick will help keep it secure).
Scoop the remaining buttercream into a small piping bag with Wilton tip #101 attached.
Using a back and forth motion, frost the circumference of the bottom of each fondant cone.
Serve and enjoy!
Serving Size 1