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 red 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 12 red circles.

Use a sharp knife to cut a triangle notch on one side of the circles to create a mouth.

Place the red circles onto the prepared cookie sheet.

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

Use the end of a large round piping tip to make the spots for the plant - they should be around ½"/1cm wide. You will need 5-7 spots per plant, so cut out as many as you like and set aside.

Use a sharp knife to cut 12 (4"/5cm) long strips of white fondant approximately ½"/1cm wide, Carefully cut away triangle notches to create sharp teeth for the plant. Then cut each long strip in half to create two rows of teeth per plant.

To add the fondant teeth to the plant, dab a clean paintbrush (or use your finger) with water and run it along the edge of the mouth to stick the bottom row of teeth in place (you may have to cut to fit). Wait a few moments before repeating the process for the top row of teeth.

Flip the piranha plants over and stick the white spots to the red fondant using a dab of water as before.

Knead some more white fondant in your hands to make it soft and pliable and roll to ¼"/0.5cm thick.

Use a sharp knife to cut out 12 strips approximately ⅛"/0.3cm wide and 3½"/9cm long.

Using a dab of water, apply to the back of one of the strips and outline the mouth of each plant.

Place all of the piranha plants on the cookie sheet to dry overnight or for 24 hours if possible.
TIP! Always make extra fondant decorations as backup!

Prepare the cupcakes as directed on the package instructions. the food coloring until well combined.

Use an ice cream scoop to evenly fill the cupcake liners to about 3/4 full.

Bake for as long as instructed 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.

Add green food coloring gel to the frosting and mix until well combined and you reach the desired shade. Remember you can always add more coloring, but not take it away!

Place ¼ cup of frosting into a medium piping bag fitted with a large leaf tip and set it aside.

Place the remaining frosting into a large piping bag fitted with a large open star tip.

Pipe a swirl of frosting on top of each cupcake.

Carefully place the dried piranha plant decoration into the center of the frosting.

Using the piping bag fitted with the leaf tip, pipe leaves around the base of the plant.

Serve and Enjoy!