Garden Cupcake Frostings

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 24 cupcakes
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Ingredients

2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker)

2 drops red food coloring

1/4 teaspoon raspberry extract

4 drops yellow food coloring

1/4 teaspoon lemon extract

4 drops green food coloring

1/4 teaspoon mint extract

1/4 teaspoon almond extract

1 dozen unfrosted vanilla cupcakes

1 dozen unfrosted cupcakes, chocolate and or vanilla

Edible and candy flowers, for decoration

Candy rainbow sprinkles, for decoration

Directions

  1. Divide frosting into 4 small bowls. Add coloring and extract as listed below:
  2. Red with raspberry, yellow with lemon, green with mint, and white with almond. Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles.
  3. Divide frosting into 4 small bowls. Add coloring and extract as listed below: