Ingredients
2/3 cup shortening1 cup sugar3 large eggs, room temperature1-2/3 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt2/3 cup milk1 tablespoon grated lemon zestTOPPING:1 can (16 ounces) ready-to-spread classic white frosting1 cup confectioners’ sugar1/2 teaspoon lemon extractFood coloring, optional1 package (1.1 pounds) rolled fondant pastel colors multi-pack
Preparation
In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon zest.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine frosting, sugar, lemon extract and 2-3 drops food coloring if desired. Beat until smooth, scraping bowl frequently. Frost cupcakes, setting aside some frosting for decorations.
Unroll fondant according to package directions. Cut with flower-shaped fondant or cookie cutters. Stack fondant cutouts as desired; use reserved frosting to attach fondant pieces together. Decorate cupcakes as desired.
