Book Cupcakes ~ Yummy Fondant Icing


Make 24 cupcakes using one box mix (or your favorite recipe) and enough frosting to cover the cupcakes.

  • Gel Food Dye
  • Pastry Bag, icing spatula or butter knife to frost your cupcakes
  • Straight edge – craft stick or plastic ruler
  • 1 lbs. confectionary sugar
  • ¼ + 2 tablespoons cup vegetable shortening
  • ¼ teaspoon table salt
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract


Place powdered sugar, shortening and salt in a large bowl. Using one hand, crush shortening into the powdered sugar until equally divided. Slowly add in remaining ingredients; start by stirring with a spatula and then knead the mixture to form a dough using your hands.  

Store fondant wrapped in plastic wrap and placed in an airtight container at room temperature.