Melt the candy melts

• Melt the white candy melts until smooth and fluid.

Stamp the shapes

• Dip the thicker side of the cookie cutter into the melted candy melts.
• Stamp it onto parchment paper.
• If the layer is too thin, dip and stamp again.

Cover with sprinkles

• Cover the stamped shapes with sprinkles before the candy sets.

Chill and peel

• Chill until firm.
• Peel the shapes away from the parchment paper carefully.

Pipe and assemble

• Pipe a buttercream swirl on each cupcake using tip 8B.
• Sit a sprinkle shape on top of each swirl.