Dust a clean surface and your rolling pin with cornstarch. Roll out 3 oz of the blue fondant until it’s about ¼ of an inch thick. Cut out small triangles using a pizza cutter. To achieve this, cut out strips, about ½ an inch in width. Then, cut them smaller, into rectangles. Then trim them into triangles by cutting off the corner of each rectangular fondant. Place 24 triangles on your lined baking sheet.

Knead the remaining 3 oz blue fondant. Dust your working surface + rolling pin with cornstarch. Roll it out until it’s ¼ of an inch thick and cut out smaller triangles.

Brush each smaller blue triangle with a bit of water and place on your larger triangles. The water will help the two fondant pieces stick together.

Frost each cupcake. Then place two fondant ears on every cupcake. Enjoy!