Ooo...La...La....Paris Cupcakes!

how to make Paris cupcakes:

step one: make your cupcakes
Prepare cupcakes and ice with pink-tinted frosting. I used buttercream tinted with a few drops of Electric Pink soft gel paste. To make buttercream, blend 1/2 cup softened butter, a box of confectioner's sugar, a teaspoon of vanilla extract and a few tablespoons milk (to desired thickness). I used a pastry bag fitted with a large tip, but you can also spread the frosting on the cupcake with a spatula.

step two: make your fondant circles
Briefly knead a piece of rolled fondant. (If the fondant gets too sticky at any time, simply let it sit out uncovered at room temperature for 15 minutes.) Roll fondant between two pieces of wax paper about 3/8" thick. Cut out circles with cutter and let stiffen an hour or two.

step three: draw your designs
When stiffened, draw your Paris designs with the edible pen. Let ink dry before packaging circles in a sealed container to keep until you serve the cupcakes.