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2.0 – 1 reviews • Sugar
| Level: |
Easy |
| Total: |
10 min |
| Prep: |
10 min |
| Yield: |
24 cupcakes |
| Level: |
Easy |
| Total: |
10 min |
| Prep: |
10 min |
| Yield: |
24 cupcakes |
Ingredients
- 2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker)
- 2 drops red food coloring
- 1/4 teaspoon raspberry extract
- 4 drops yellow food coloring
- 1/4 teaspoon lemon extract
- 4 drops green food coloring
- 1/4 teaspoon mint extract
- 1/4 teaspoon almond extract
- 1 dozen unfrosted vanilla cupcakes
- 1 dozen unfrosted cupcakes, chocolate and or vanilla
- Edible and candy flowers, for decoration
- Candy rainbow sprinkles, for decoration
Instructions
- Divide frosting into 4 small bowls. Add coloring and extract as listed below:
- Red with raspberry, yellow with lemon, green with mint, and white with almond. Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles.
- Divide frosting into 4 small bowls. Add coloring and extract as listed below:
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
231 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
40 g |
| Dietary Fiber |
1 g |
| Sugar |
24 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
159 mg |
| Serving Size |
1 of 24 servings |
| Calories |
231 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
40 g |
| Dietary Fiber |
1 g |
| Sugar |
24 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
159 mg |
