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Flower Power Cupcakes

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, Greendale, Wisconsin

18 ServingsPrep: 25 min. Bake: 20 min. + cooling

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.

2 of 2

Flower Power Cupcakes (continued)

Directions (continued)

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.