Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature.

In the bowl of your stand mixer add the butter and shortening. Mix on medium speed until they are creamed together.

Turn the mixer speed down to the lowest setting and slowly add thee powdered sugar.

Once all the powdered sugar is in add the vanilla extract and the hot water.

Turn mixer up to medium-high speed and continue mixing for 10 minutes.

Color your buttercream frost bright red.

Place your star into your pastry bag and fill it up with your red frosting. Pipe a swirl of frosting onto each of your cupcakes.

Dye half of the fondant black and half of it yellow by adding 10 drops of food coloring and rolling the fondant until it is all died.

Spread out a small amount of powder sugar onto your work surface. Roll your black fondant out to 1/8 of an inch thick. Using your 1/3 inch circle cutter, cut out 48 circles in the fondant. Place the circles onto a plate lined with parchment paper. Set those aside until they are hard. (These are Mickey's Ears)

Break of 48 pieces of the yellow fondant about 1/3 inch round pieces. Roll them out so they are and oval shape than flat them out slightly to look like shoes.

Stick two ears into the top of the frosting making sure to leave a small gap in between the ears, Repeat with each cupcake.

Press two of the yellow shoes into the front of the frosting, making sure to leave a small gap in between the shoes. Repeat with each cupcake.