Garden Cupcake Frostings

By cirql8or

Recipe courtesy Sandra Lee, 2007

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

Preparation

Step 1

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.