Each cupcake serves 1.
Several days before decorating cupcakes make fondant petals. Knead 2 teaspoons Gum-Tex into 24 oz. rolled fondant. Divide fondant and tint assorted colors with icing colors. Roll out 1/8 in. thick. Using straight-edge wheel of Cutter/Embosser, cut 15 strips for each cupcake, each about 2-1/2 x 1/8 in. Fold strips in half and attach ends with damp brush to form loops; let dry on sides on waxed paper dusted with cornstarch. For flower centers, roll yellow fondant into small balls; flatten slightly and let dry.
Line muffin pan with baking cups. Fill 1/2 full with your favorite cupcake recipe or batter from a mix. Bake according to recipe instructions. Cool completely.
Spatula ice cupcakes with buttercream icing. Arrange loops on cupcake tops, adding additional icing if necessary; attach flower centers with icing. Position on dessert stand.