Camouflage Cupcakes




 

Makes 24 cupcakes 

 Ingredients 


1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 

1 (16-oz) can frosting or 2 cups of your favorite chocolate frosting 

1 cup ready-to-roll white fondant icing 

Powdered sugar 

Green food color 

Red food color 

 Directions 


Line muffin tins with muffin cups. Prepare batter according to directions on 
box. Fill each muffin cup about 2/3 full. Bake according to package directions. 
Cool cupcakes for 5 minutes before removing from muffin tins to cool completely 
on a wire rack. 

While cupcakes cool, divide fondant equally into three pieces. Cover two pieces 
with plastic wrap. Knead remaining piece until soft and pliable. Add a drop of 
green food color to fondant. Continue to knead until color is evenly 
incorporated. Roll into a smooth ball and cover with plastic wrap. Repeat 
process with second piece of fondant, adding more green food color to make it 
darker than the first piece. With the last piece of fondant, use green and red 
food color to make it brownish-green. 

When cupcakes are cool, frost tops with chocolate frosting. Lightly sprinkle a 
clean work surface with powdered sugar. Roll out one of the colored fondant 
pieces until 1/4 to 1/8" thick; do not turn over. Cut into irregular, 
camouflage-type shapes using a sharp paring knife. Repeat with remaining 
fondant pieces; sprinkling work surface with powdered sugar as needed. Place 
fondant "camouflage" decoratively on frosted cupcakes. 

Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss  - Women Only
http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes
Check them out

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