Directions Spray inside of baking pan with non-stick vegetable spray. Dust lightly with flour, shaking out excess. Prepare batter according to package directions. Fill each star with ¼ to 1/3 cup batter. Bake as directed. Cool stars for 5 minutes in pan. Using a thin-bladed knife, loosen edges of stars from pan. Carefully turn onto a wire rack to cool completely. Wash pan and repeat until batter is used up.
Trim the bottoms of the stars so they lay flat. Spread a thin layer of frosting over each star. Next, take a ball of fondant, about 2 ½-inches in diameter and roll out into a circle, about ¼-inch thick. Carefully drape over star and gently press sides and top smoothly onto cupcake. Trim edges and repeat with remaining cupcakes and fondant.
Divide remaining frosting in half and color one half red and the other half blue. Place into separate piping bags fitted with decorating tips (i.e., no. 16 star tips). Decorate as desired.
*You can also substitute your favorite frosting for the fondant. Simply frost and decorate cupcakes as desired.
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