Quick Pour Fondant Icing (from the Wilton website)
  • 6 cups confectioners sugar
  • ½ cup water
  • 2 TBSP light corn syrup
  • 1 tsp no-color almond extract
  • Food coloring, if desired
  1. Cover the cupcakes with a light layer of frosting and let sit for 15 minutes.
  2. Place the sugar in a large saucepan. Mix the light corn syrup with the water and add to the pan. Stir until the sugar is dissolved. After it is dissolved, cook over low heat until it is pouring consistency. Remove from heat and add the almond extract and food coloring. Do not let the mixture exceed 100 degrees F.
  3. Dip the cupcakes upside down into the fondant and allow to drip. Turn right side up and let cupcakes dry on a plate or cookie sheet.
  4. Any extra fondant can be saved for a few days and reheated over the stove until it is pouring consistency again. Just place it in an airtight container in the refrigerator.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2012/05/cupcakes-for-sonycs-first-birthday-and-my-first-paid-gig.html