Flower Power Cupcakes Recipe

Flower Power Cupcakes Recipe photo by Taste of Home

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These lemony cupcakes look like they took a lot of effort, but flower-shaped cookie cutters and rolled fondant make them simple to decorate! —Taste of Home Cooking School

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Flower Power Cupcakes Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 16 Servings

35 20 55

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 cupcakes, setting aside some frosting for decorations.
Unroll fondant according to package directions. Cut with flower-shaped fondant or cookie cutters. Stack fondant cutouts as desired; use reserved frosting to attach fondant pieces together. Decorate cupcakes as desired. Yield: about 16 cupcakes.

Editor's Note: Rolled fondant and fondant cut-outs are available in craft stores near the cake decorating supplies.

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