Line a cookie sheet or tray with parchment paper or a non-stick baking mat.

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 it into the bow mold cavity. Carefully remove from mold and set on the cookie sheet to dry for at least 2-3 hours, or up to 24 hours if possible. Repeat to make 12 bows total.TIP! Always make extra fondant decorations as backup!

When ready to make the cupcakes, preheat the oven to 180°C/350°F/Gas 4. Place 12 cupcake liners in a cupcake pan and set it aside.

Using an electric standing or hand mixer, beat the cake mix, eggs, milk, and butter until combined and smooth.

Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ¾ full.

Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and leave to cool in the pan for 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 for 5-7 minutes until creamy, smooth, and stiff peaks form.

Scoop 2 cups of frosting into a separate bowl and add a few drops of red food coloring. Mix to combine the desired shade of red. Place into a large piping bag fitted with a star tip and set it aside.

Scoop another 2 cups of frosting into another separate bowl and add a few drops of green food coloring. Mix to combine the desired shade of green. Place into a large piping bag fitted with a star tip and set it aside.

Place the remaining white frosting into a large piping bag fitted with a star tip and set it aside.

To decorate the cooked and cooled cupcakes, pipe a large red frosting ring on top of each one, followed by a slightly smaller one with green frosting, and finish with a swirl of white frosting on top.

Place a red fondant bow into the top center of each frosted cupcake and place a chocolate melting wafer on either side of the bow for Minnie's ears. Serve, enjoy, and have a Magical Christmas!