Rainbow Fondant Cups
INGREDIENTS
- 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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