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Flower Power Cupcakes

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
16 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.
© Taste of Home 2013

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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 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.
© Taste of Home 2013