Frost the tops of the 2-1/2-inch cupcakes with some of the Creamy White Frosting. Put coconut on a small plate. Dip cupcake tops into coconut, rolling gently to coat all frosted areas.
If necessary, remove paper bake cups from the 1-3/4-inch cupcakes. Frost all sides of the small cupcakes with some of the remaining frosting. Roll small cupcakes in coconut until coated. Spear each small cupcake through the center with a pretzel stick. Place one small cupcake onto the frosted top of each large cupcake, holding it in place with one end of the pretzel stick.
In a microwave-safe bowl microwave about 3/4 cup of the remaining frosting on 100 percent power (high) for 10 to 20 seconds or until melted but still thick enough to coat. Spear each marshmallow with a fork or skewer and hold over bowl of warm frosting; spoon frosting over marshmallow to coat. Place marshmallow on a sheet of waxed paper; cool slightly to set frosting. Roll marshmallows in coconut until coated. Attach a marshmallow on its side to each small cupcake by spearing it with a pretzel stick and inserting the other end into a small cupcake. Patch with additional frosting.
Attach miniature chocolate pieces for the eyes and mouths. For the carrot nose, cut orange candies into small triangles. Gently press into the marshmallow.
Attach a gumdrop to the top of each marshmallow for a hat. For arms, insert two pretzel sticks into sides of each 1-3/4-inch cupcake. For scarves, cut strips from fruit leather. If desired, cut short ends of strips to make fringe. Wrap strips around necks of the snowmen. Makes 12 snowman cupcakes.
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.