In advance: Make handles and spout. For each treat, add 1/2 teaspoon Gum-Tex to 2 oz. fondant. For handles, roll 1/4 in. diameter logs. Cut a 6 in. section for top handle, a 4 in. section for side handle. Using bottom of pan as a guide, bend into C-shapes. For spout, trim 1/2 in. off tip of sugar cone, then cut cone to 2 in. long, angling at wide opening. Fill cone with fondant and insert lollipop stick. Roll out portion of fondant 1/8 in. thick. Cut a 2 x 4 in. section and wrap around cone, smoothing with hands. Shape a 1 in. diameter circle, 1/4 in. thick; brush with damp brush and attach to top of spout. Let all pieces dry on waxed paper-covered board dusted with cornstarch.
Bake and cool cupcakes. Lightly ice with buttercream. Roll out fondant 1/8 in. thick. Cover cakes with fondant and smooth with Fondant Smoother; trim bottom as needed. Use tip 5 to pipe bead flower with dot center (flatten slightly); add tip 352 leaves. Pipe tip 3 dots on top border. Attach handles with Fondant Adhesive. Insert spout.