I colored (using gel food coloring) some royal icing orange and two shades of pink (although only one is pictured here) and colored the fondant to match (as best as I could) the buttercream on the top of the cupcakes.
I piped on the buttercream with a large star tip, just making sure to cover the cupcake, but not overdo it. The buttercream is there mostly to help the fondant stay in place.
I'm missing a picture (or two here but how many pictures of rolled out fondant do you really need to see), but what I did was rolled out the fondant and cut the circle out. Then using wax paper bags and the royal icing, I piped out the desired designs. Let the decoration dry and then place the fondant circles on top of you buttercream. One tip...you might want to (if you have time) let the fondant disks dry over night. That way they will be harden and keep their shape once place on the buttercream.