Each cupcake serves 1. Cookie serves 1.
Make Roll-Out Cookie recipe, or use refrigerated sugar cookie dough. Roll out cookie dough and cut 1 small and 2 large cookies using round cookie cutters from set. You can also purchase pre-baked undecorated round cookies from the grocery store. Bake and cool completely.
Cover small and 1 large cookie with Cookie Icing; sprinkle small cookie with yellow colored sugars. Arrange small cookie in center of large iced cookie; place candy-coated chocolates around edge of large cookie and in center of small cookie. Let dry.
Prepare thin royal icing; tint desired shades for faces with icing color. Pipe tip #12 puddles on waxed paper; let dry overnight. With FoodWriter edible markers, add facial features. Pipe tip 3 royal icing hair; 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.
Tint portions of buttercream icing red, blue, green and violet; reserve some white. Ice cupcakes smooth in white; ice bottom half of cupcakes red, blue, green, orange or violet and sprinkle with matching colored sugars. Pipe matching color tip #8 buttercream line across center of each cupcake; position candy-coated chocolates and faces.
Cut construction paper into cone shape. Thickly ice undecorated cookie with buttercream; place at top of paper cone. Arrange stick candy in spoke fashion on iced cookie; place decorated cookies on top, sandwiching candy between cookies. Arrange cupcakes at ends of stick candy around cookie.