Bake your cakes and leave them to cool. When the cakes are cool pop them in the white baking cups.
Colour 180g of white fondant skin tone using a tiny touch of the tangerine food colour paste.
Using an apple corer, core the middles from the cupcakes and add a spoonful of lemon curd (or jam) to the centres. Place the cored sponge back into the cupcakes.
Using the palette knife spread a small amount of buttercream onto the cupcakes. Be careful not to spread the buttercream right up to the edge or it will squish over the sides when you pop the fondant on the top.
Roll and cut 68mm circles to cover the cupcakes. Place the fondant over the buttercream and smooth the edges round with the tips of your fingers.
For the caps, cut 3 strips, 1 x 20mm white for the middle and 2 x 30mm black strip for the sides.
Using the same 68mm circle cutter cut a circle from the three strips and then cut a section away to create the hat. Stick this onto the head with a light brush of water.
Roll small rounds of skin tone fondant for the noses and stick them on with a dot of water. For the eyes, use the small ball tool to make eye sockets. Add a small ball of white fondant followed by a black sugar pearl. You can make them look in different directions if you like.
Add smiles by pushing the cutter into the fondant, use the small ball tool to add dimples. You can add black fondant for a 'WOW' mouth if you like too.
Add rosy cheeks using the dusky pink petal dust and a soft brush.
To make the helmet bolts, roll a large and small ball of fondant and stick them on top of one another.
Add the domes and stick the bolts on with a brush of water. Serve your cupcakes. If it’s going to be some time until you are serving the cakes, leave the domes off the cakes and place them on at the last minute, or they might go a bit soggy.