Bake cupcakes in White Standard Baking Cups and cool completely on Cooling Grid.

Prepare Buttercream Icing Recipe. Tint icing pink using Pink Icing Color. Ice cupcakes smooth with pink icing using Spatula.

Make candy features. Tint portions of melted White Candy Melts pink and black using Garden Candy Color Set.

Fill Disposable Decorating Bags half full with melted white, pink and black candy. Reserve some pink candy for nose. Using a scissors, cut a small opening in tip of each bag.

Cover ears, eyes and feet patterns with Non-Stick Parchment Paper. Outline and pipe in ears and feet patterns with melted pink candy. Pipe in eyes patterns with melted white candy. Refrigerate until firm. Pipe a dot of black candy for pupil on each eye. Refrigerate until firm. Carefully peel off parchment.

For nose, cut marshmallow horizontally in half with scissors. Dip into reserved melted pink candy. Refrigerate until firm and position on cupcake.

Insert ears and feet in cupcake.

Position eyes. Using melted black candy, pipe dot nostrils and outline mouth.