Little Shop of Horrors Feed Me Seymour Cupcakes

Directions

1. Prepare cupcakes from a chocolate cake mix following the box instructions, or use your preferred homemade recipe.
2. Let the cupcakes cool completely on a wire rack before frosting.
3. Beat 3 cups of softened unsalted butter, 6 cups of powdered sugar, 7 tablespoons of heavy whipping cream, and 2 teaspoons of vanilla extract on medium speed until the mixture is smooth and thoroughly combined.
4. Add several drops of green gel food coloring and stir. Continue adding color drop by drop until you reach the desired green shade.
5. Place the green frosting in the refrigerator to chill while you prepare the fondant decorations.
6. Dust a cutting board with powdered sugar and roll out the red fondant to about 1/8 inch thickness.
7. Use a 3-inch round cookie cutter to cut out 12 circles from the red fondant.
8. With a sharp non-serrated knife, cut a triangular shape from each circle to create the mouth opening.
9. Place the red fondant circles on parchment paper and set aside.
10. Dust the cutting board with more powdered sugar and roll out the white fondant to about 1/8 inch thickness.
11. Cut 12 strips from the white fondant, then cut small triangles along one edge of each strip to form jagged teeth.
12. Use a round icing tip to punch out 50 to 60 small circles from the remaining white fondant; these will be the spots.
13. On the back of a red circle, dampen the edge of the mouth opening with water and press the teeth strip into place. Trim off any excess white fondant and set aside for front trim.
14. Repeat step 13 for all 12 mouths. Allow them to rest a few minutes so the teeth adhere firmly.
15. Flip the red circles over so the right side faces up.
16. Lightly moisten each white fondant dot with water and attach them onto the front of the red circles to create spots.
17. Roll the remaining white fondant into thin ropes and use them to add trim around the mouth opening.
18. Frost the cooled cupcakes with the chilled green frosting using a large piping bag fitted with a star tip. Reserve 1/2 cup of the frosting.
19. Place one fondant Audrey II face on top of each frosted cupcake.
20. With the reserved green frosting and a large leaf tip, pipe a few leaves onto each cupcake.
21. Serve and enjoy—Feed me, Seymour!