Wednesday, March 11, 2015

Rainbow Fondant Cups

Rainbow Fondant Cups


  • 2 tablespoons shortening or butter
  • 16 ounces mini marshmallows
  • 4 tablespoons water
  • 2 teaspoons corn syrup
  • Optional flavored oil or extract
  • 2 pounds confectioners (powdered) sugar
  • Paste or gel coloring violet, indigo, blue, green, yellow, orange, red
  • 12 baked cupcakes (baked in the same muffin tin you use to make the fondant cups)
  • Betty Crocker™ Rich & Creamy frosting
  • Optional decorations, gold luster dust, gold edible glitter, sprinkles
For full recipe please see: tablespoon


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