Garden Cupcake Frostings
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 231
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 159
- Total: 10 min
- Prep: 10 min
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
- Divide frosting into 4 small bowls. Add coloring and extract as listed below:
- 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.
- Divide frosting into 4 small bowls. Add coloring and extract as listed below: