Flower Power Cupcakes Recipe

5 2 1
Flower Power Cupcakes Recipe
Flower Power Cupcakes Recipe photo by Taste of Home
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Flower Power Cupcakes Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviews forFlower Power Cupcakes

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MY REVIEW
smfeldner User ID: 3400556 119870
Reviewed Apr. 27, 2009

"Hi.

For the pansies, check out this recipe:
http://www.tasteofhome.com/recipes/Posy-Cupcakes
"

MY REVIEW
mferree User ID: 3155369 97790
Reviewed Apr. 27, 2009

"how are the pansies made??"

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