Two days in advance, make fondant pieces. For each cupcake, tint 1 1/2 in. ball of fondant copper (skin tone), 1/2 in. ball of fondant rose. For head, roll copper fondant 1/8 in. thick and use medium round Cut-Out to cut shape. Let dry 24 hours on surface dusted with cornstarch. For arms, roll 1/4 in. log of copper fondant and cut two (2) 1 1/4 in. lengths and shape each piece into arm and hand. Use scissors to separate fingers and shape; let dry on surface dusted with cornstarch. For feet, roll 3/8 in. log of copper fondant and cut into two (2) 1 1/4 in. lengths and shape; let dry on surface dusted with cornstarch. Roll out rose fondant 1/8 in. thick and use scissors to cut crown shape; position on small flower former to dry.
To decorate head, use tip 2 and royal icing to pipe curly hair. Roll tiny ball of copper (skin tone) fondant for nose and attach with damp brush. Draw eyes and mouth with FoodWriter. Attach hearts from Hearts Mix Sprinkle Decorations to crown with dots of royal icing. Attach crown to hair with royal icing. Attach lollipop stick trimmed to 2 in. to back of head with thinned down fondant; let dry.
Bake and cool cupcakes on cookie sheets. Ice cupcakes smooth with spatula and buttercream icing. Position heart icing decorations, arms and feet; attach all with buttercream icing. Use tip 3 and buttercream icing to build up sleeves; add tip 102 ruffle on sleeve. Pipe tip 102 hemline ruffle. Pipe tip 3 shoes (smooth with finger dipped in cornstarch). Insert head.