next recipe >

Ingredients

Makes: 24 cupcakes
  • 2 cans (16 ounces each) creamy white frosting, Duncan Hines®

  • 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 chocolate cupcakes

  • Edible and candy flowers

  • Gumdrops and jellied candies

Directions

  1. Divide frosting into 4 small bowls. Add coloring and extract in this order: red with raspberry, yellow with lemon, green with mint, white with almond.

  2. Stir each thoroughly. Frost cupcakes and decorate with edible and candy flowers, and gumdrops and jellied candies.