In the bowl of a stand mixer, beat butter on medium speed until smooth.

Scrape the sides of the bowl, then add the cream and vanilla and beat on medium speed until combined.

With the mixer on low, slowly add powdered sugar until just barely mixed. Increase mixer speed to high and beat for one minute.

Set aside a couple of spoonfuls of frosting and color green.

Add desired amount of yellow food coloring to remaining frosting, then pipe or frost cupcakes generously.

Sprinkle with pearl sprinkles.

Cut each fruit tape into roughly 3 inch sections, then fold in half horizontally so they are half the width.

Roll tightly into a rose shape and set aside.

Melt almond bark according to package directions.

Cut off bottom 1/4 of each cookie.

Dip one side of each cookie in the melted candy, allowing the excess to drip off.

Before the candy sets, attach a rose to the bottom portion of the cookie and allow to harden.

Pipe a green leaf (you can use a piping tip or just snip off a corner of a sandwich bag) on each side of the rose.

Insert enchanted roses into each cupcake.