Lightly dust your work surface with powdered sugar, and roll the fondant out to a thickness of about 1/8-inch.

Use a 2 1/2-inch diameter cookie cutter to cut circles.

Mark the fondant circles with a toothpick, as a guide for where the eyes and nose will go.

Using a #3 piping tip, pipe 8 long hot pink teardrop shapes in royal icing around the eyes, in an asterisk shape.

Using a #4 piping tip, fill in the centers with bright yellow royal icing.

Pipe large yellow dots at the temples.

Using a #1 piping tip, pipe an upside-down heart in black royal icing for the nose.

Pipe the smile and teeth.

Using a #1 piping tip, pipe a heart in aqua royal icing, at the center of the forehead.

Pipe small aqua dots around the yellow elements at each temple.

Pipe aqua scrolls on each cheek.

Pipe a large black dot above the heart, and 2 smaller black dots below the heart.

Pipe 2 black comma shapes on either side of the large black dot.

Pipe 2 yellow dots above the black elements, and 3 yellow dots above each of the eyes.

Allow the toppers to dry and harden overnight.

Top the cupcakes with buttercream, then press on a fondant topper.