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