Roll flat one or two pieces of pink taffy candy between two pieces of parchment. Cut into a 1x4-in. rectangle. Cut a zigzag along one edge with scissors. Wrap around to form a crown. Use a dab of icing to attach heart–shaped sprinkles. Using a large star tip, pipe a pink icing swirl on cupcake. Top with crown, then sprinkle with pink sugar pearls and silver dragées.
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