Line a large baking sheet with waxed paper.

Melt almond bark according to package directions. You can use a little coconut oil to thin this if needed. Then just transfer the melted bark to a piping bag fitted with a circle tip.

Pipe the melted almond bark into wing shapes on waxed paper. Immediately sprinkle with gold sugar. Allow to set completely.

Once the wings are dry, release from waxed paper and set aside.

Place your remaining sprinkles in a shallow bowl.

Then, using a large scoop, drop rounded balls of frosting on each cupcake. Use a spreader to seal the frosting to the edge of the cupcake.

Invert cupcakes and press into gold sprinkles in the bowl. Be sure to cover the icing on all sides.

Then press two wings into each cupcake on either side.