In advance: Make ears. For each treat, tint 1/2 oz. fondant rose, 1/8 oz. black; reserve 1 oz. white. Roll out 1/16 in. thick as needed.
Cut white outer ear using largest oval Cut-Out; lift and move
cutter to cut 1 in. wide pointed ear. Cut rose inner ear using
medium oval; lift and move cutter to cut 3/4 in. wide inner ear.
Attach to white ear with damp brush. Let dry on cornstarch dusted
boards. Attach 3 in. Lollipop Sticks to back of ears with
Thinned Fondant Adhesive. Let dry.
Bake and cool cupcakes in Silicone Baking Cups supported by
Cookie Sheet. Mound icing and ice smooth with a spatula for
nicely rounded shape. With rose fondant, roll a 3/8 in. diameter
ball nose; attach with melted candy. Roll and flatten small balls
for eyes and pupils. For hands, roll 5/8 in. diameter balls; flatten
and shape, indenting fingers with back of knife. Attach features
using adhesive. Insert ears.