Garden Cupcake Frostings

• 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

1. red with raspberry, yellow with lemon, green with mint, and white with almond.
2. Stir each thoroughly.
3. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag.
4. Frost cupcakes and decorate with candy flowers and rainbow sprinkles.

white frosting, drops red food coloring, raspberry, coloring, lemon extract, mint, almond extract, vanilla cupcakes, chocolate, flowers, sprinkles

Taken from www.foodnetwork.com/recipes/sandra-lee/garden-cupcake-frostings-recipe.html (may not work)