Bake and cool cupcake and mini cake. Trim ears off mini cake; position on foil-wrapped Cake Circle or serving plate.
For ears, trim vanilla wafers to a crescent shape to fit curve of head. For legs, begin with a 1/2 x 4 in. log of fondant; shape to get a wider thigh tapering to narrow ankle with teardrop-shaped, angled foot. Attach ears and legs with icing. Use tip 5 to outline and fill in inner ears, face and foot pads (smooth with finger dipped in cornstarch).
Overpipe muzzle; smooth. Pipe tip 3 dot eyes (flatten slightly) and outline mouth. Pipe tip 2 outline nostrils. Cover body with tip 16 stars. Ice cupcake smooth; position between legs.
For arms, roll 2 1/2 x 3 1/2 in. logs; shape for bent elbow and slightly flattened hand. Attach with icing, resting hands on cupcake. Lift arm; outline and pipe in palms with tip 5 (pat smooth) and replace on cupcake. Cover arms with tip 16 stars. For tail, shape a fondant rope 1/4 x 5 1/2 in. long. Curl and attach to back bottom with icing. Cover with tip 16 stars. Print tip 3 message on cupcake.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.