1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk
Pine Cupcakes
1 package 2-layer-size white cake mix 1 tablespoon snipped fresh rosemary
**Test Kitchen Tip:
If you prefer not to pipe frosting, use only 3 cups Creamy White Frosting or canned frosting. Frost cupcakes as directed in step 1. For step 2, tint the remaining frosting forest green with green and brown food coloring. Place green frosting in a microwave-safe bowl; microwave on 100 percent power (high) until smooth and melted but still a little thick. Holding each ice cream cone upside down over bowl, spoon melted frosting over outside of cone to coat completely, allowing excess to drip into bowl. Place coated cones, pointed sides up, on a wire rack set over waxed paper. Let stand until set. Place cones on top of cupcakes. Continue as directed in step 3.
