Flower Power Cupcakes Recipe

Ingredients

• 2/3 cup shortening
• 1 cup sugar
• 3 eggs
• 1-2/3 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 tablespoon grated lemon peel
• TOPPING:
• 1 can (16 ounces) ready-to-spread classic white frosting
• 1 cup confectioners' sugar
• 1/2 teaspoon lemon extract
• Food coloring, optional
• 1 package (1.1 pounds) rolled fondant pastel colors multi-pack

Directions

• In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely.
• In a small bowl, combine frosting, sugar, lemon extract and 2-3 drops food coloring if desired. Beat until smooth, scraping bowl frequently. Frost cooled cupcakes; reserve extra frosting.
• Unroll fondant according to package directions. Cut with flower shaped fondant cut-outs or cookie cutters. Stack fondant cutouts as desired; use remaining frosting to attach fondant pieces together. Decorate cupcakes as desired. Yield: about 1-1/4 dozen.
  
  Editor's Note: Rolled fondant and fondant cut-outs are available in craft stores near the cake decorating supplies.

Flower Power Cupcakes published in Taste of Home Cooking School Collection Spring 2008, p62