Tint the vanilla frosting light pink, tan with the red and some of the chocolate frosting. Spread a mound of the desired color frosting on top of the cupcakes and make smooth. Repeat with the remaining cupcakes.
Decorate with the desired brassiere top.
Microwave the fruit chews for no more than 3 seconds to soften. Press 2 fruit chews together and roll out chews on a clean work surface to a ⅛" thickness. Cut 12 of the flattened candies into a scalloped 2"x3" semi-circle. Cut the remaining fruit chews into twelve 3"x¼" strips.
Spoon the vanilla frosting into a freezer bag. Press out the excess air and seal the bag.
Place 2 cupcakes together on a serving platter. Arrange a strap on the outside edge of each cupcake. Place a fruit chew semi circle on the lower half of each cupcake, scalloped edge up. Snip a very small (1/16") corner in the bag with the frosting. Pipe swirled lines and dots on top of the fruit chews. Add the sprinkles to the dots. Repeat with the remaining cupcakes.