Use cornstarch as you would flour when making dough. Dust your work surface, hands, rolling pin, and cutters. Line a cookie sheet or tray with parchment paper or a non-stick baking mat.

Knead the ivory fondant in your hands to make it soft and pliable and roll to ¼"/0.5cm thick.

Using a 3"/7.5cm round cookie cutter, cut out 48 Minnie ears.

Using a 1"/2.5cm round cooki cutter, cut ou the center of the ears make donuts.

Place the donut ears onto the prepared cookie sheet.

Squeeze the pink icing into a piping bag fitted with a round #2 piping tip and pipe around the circle to create the icing on top of a donut and add a few Mickey sprinkles on top as you like.

Leave the donut ears to dry overnight or for 24 hours if possible.

To make the bows, use a silicone bow mold and dust the mold with cornstarch each time you make a fondant bow. The bows should be about 2"/5cm wide.

Pinch off a small piece of red fondant and press into the bow mold cavity. Carefully remove from mold and set on the cookie sheet to dry overnight or for 24 hours if possible. Repeat to make 24 bows total.
TIP! Always make extra fondant decorations as backup!

To make the cupcakes, preheat the oven to 180C/350F/Gas 4. Line cupcake pans with 24 cupcake liners and set aside.

Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.

Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters full.

Bake for 20 minutes or until an inserted toothpick comes out clean.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form.

Transfer 1 cup of frosting into a large piping bag fitted with a star tip. Set aside.

Pour the red, white, black, and Mickey sprinkles into a bowl and stir to mix.

Use a medium ice cream scoop to place a scoop of frosting on top of each cooled cupcake and use an angled spatula or knife to smooth and flatten slightly.

Dip into the sprinkles to cover.

Using the prepared frosting bag, pipe a swirl of frosting on top of the sprinkles layer.

Place a red fondant bow in the center of the frosting.

Place the donut ears on either side of the bow.

Enjoy and Have a Magical Day!