Start out by sprinkling some powdered sugar onto a cutting board and some on your hands.

Working with the green fondant, roll it out till it's about 1/4 inch thick, and use the circle fondant cutter to cut out dots. You should end up with 48 of them!

Then, with the purple fondant, roll it into one large ball and pinch off 1 teaspoon size ball of fondant. Press it into the larger bow-size mold and then gently press it out. You should have 22 bows.

Set aside.

Mix together the butter, powdered sugar, heavy whipping cream, and vanilla in a standing mixer on medium speed until well combined and smooth.

Pour each bag of sprinkles into a small container and give them a toss.

Follow your favorite gluten-free vanilla cupcake recipe and bake. Allow the cupcakes to cool before frosting. 

Using the scale stencil and edible glitter dust, lightly brush (or sprinkle) each of the green fondant circles to give them that mermaid scale effect.

Pipe on a generous swirl of the buttercream frosting onto each cupcake.

The best way to decorate the top of the cupcakes is to add the sprinkles to a plate and gently press the cupcakes into the sprinkles. If not, hold your hand over the cupcake and slowly pour the sprinkle mix over each cupcake until completely covered.

After adding sprinkles, pipe a dollop of frosting into the middle of the cupcake.

Carefully place a purple Minnie Mouse bow in the center of the frosting.

Then, place two mermaid scale “ears” on the sides of the bow.

The last final touch to these mermaid dinglehopper cupcakes is to pierce the cupcake with a tiny silver fork.

Serve the mermaid cupcakes while playing The Little Mermaid, and enjoy!