Flower Power Cupcakes

• 2/3 cup shortening
• 1 cup sugar
• 3 large eggs, room temperature
• 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 zest
• 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 zest.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 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.

shortening, sugar, eggs, flour, baking powder, salt, milk, lemon zest, ready, sugar, lemon extract, coloring, pack

Taken from www.tasteofhome.com/recipes/flower-power-cupcakes/ (may not work)