Make The Fondant Pieces: 

1. Sprinkle some cornstarch onto the cutting board.
2. Take the white fondant out of the package and knead it on the cutting board until it’s soft and workable.
3. Sprinkle a bit more cornstarch on the cutting board and roll the fondant to about ¼ inch thick.
4. Use the round fondant cutter to cut out 40 circles and place them on the cookie sheet.

Next Day: 

1. Using the black edible marker and the cheetah stencil, place the stencil over a white fondant piece and carefully trace the cheetah spots. Set it aside and do the same with the rest of the white circles.
2. Once all are done, use the brown marker to trace around the black lines.
3. Finally, spray the fondant circles lightly with silver cake spray for a nice shine.
4. Let them air dry for a few hours.

Make The Bow:

1. Pinch off about 1 tbsp of white fondant and press it into the larger bow mold.
2. Carefully take it out and place it on the cookie sheet to dry.
3. Once the bow is dry, put the stripe stencil on it and lightly spray the red cake spray.
4. Let it dry.

Bake Cupcakes: 

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

Make Peanut Butter Frosting: 

1. With a standing mixer, whip together the butter, powdered sugar, vanilla, and heavy whipping cream until it’s all smooth and stiff.

Frost Cupcakes: 

1. Grab your ice cream scooper and scoop some frosting onto the cupcakes.
2. Use a butter knife to spread the frosting into a thick, round disk gently.
3. Roll the frosted cupcakes in toasted coconut.
4. Set them aside and repeat with the remaining cupcakes.
5. Mix the remaining frosting with creamy peanut butter until combined.
6. Scoop the mixture into a piping bag.
7. Pipe dollops of the frosting into the center of each cupcake.

Add Minnie Mouse Fondant Pieces: 

1. Put the bow in the middle of the cupcake.
2. Place one ear on the left side and the other on the right side of the cupcake.

Serve and enjoy!