Make candy butterflies to top these pretty pink frosted cupcakes for this dessert.
In bowl, combine red melting wafers and vegetable shortening. Microwave on medium, stirring every 20 seconds, until melted and combined, about 2 minutes.
Pour mixture into a foil-lined baking pan, and spread out into an 8 x 10-inch rectangle. Refrigerate for 3 minutes, or just until set.
Using a 1-1/2-inch heart-shaped cookie cutter, cut out as many hearts as you can. Place scraps of wafers back into the bowl, and microwave again to melt. Pour into baking pan, and spread into a 6 x 8-inch rectangle. Follow previous directions for chilling and cutting.
Tint frosting pink with icing color, and frost cupcakes. Place two hearts at angles, points together, in center of each cupcake to make butterfly wings. Place a fruit slice or candy between wings for body. Insert 2 small pieces of licorice strings for the antennae. Top cupcakes with sprinkles.