In advance: Make number. Tint
1/4 oz. fondant green per treat. Use candy mold to make number, 5/16 in. deep, for each treat.
Bake and cool cupcakes. Spatula ice tops.
Tint 1/2 oz. fondant red per treat. For arms, roll two 3/8 in. x 2 in. long tapered logs. Flatten end for hand; cut slits for fingers. Position icing decoration head, arms and number on cupcake. Wrap arm around number; support head with icing if necessary.