12 vanilla cupcakes, baked

1 buttercream (or vanilla frosting) recipe, pink coloured

12 dried fruit bars (Fruits TO GO ©-type)

Decorative silver beads, if desired

Using a pastry bag fitted with a fluted tip, frost the cupcakes with buttercream.

Cut the fruit bar into a crown. Using a straw or the end of a pastry tip, pierce each fruit bar a few times. You can decorate it with silver beads. Bend the fruit bar into a crown and place it, lightly pressing into the buttercream.

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