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

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Instructions

1. Divide frosting into 4 small bowls. Add coloring and extract as listed below:
2. 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.
3. Divide frosting into 4 small bowls. Add coloring and extract as listed below: