Rainbow Fondant Cupcake Cups

You will need to make 6 single batches of colored marshmallow fondant in indigo, blue, green, yellow, orange and red plus one double batch in violet. For each single batch, lightly grease a microwave safe mixing bowl with butter or shortening. Pour 2 ounces (a full cup) of mini marshmallows into the bowl. Sprinkle 1 1/2 teaspoons of water, 1/4 teaspoon corn syrup and 2-5 drops flavoring, if using, over marshmallows. Toss to coat. Double amounts for the violet fondant.

Microwave for 25-45 seconds on high power until the marshmallows puff up and melt (45-60 seconds for the double batch.)

Stir in coloring. Make sure the color looks really bright, as it will dull a bit once the confectioners sugar is added. Pour 4 ounces (1 cup) powdered sugar into the bowl. Stir with a greased rubber spatula until the fondant comes together.

Grease your hands then pick up the fondant and begin to knead it working in any excess confectioners sugar. If the fondant feels sticky, add in a small amount of confectioners sugar, if its dry, add a few drops of water. Continue to knead until the fondant is smooth. With these small amounts of fondant, I find it easiest to just knead it in my hands. If you want, you can grease your counter and knead it there.

Wrap each color of fondant in plastic wrap and allow it to rest for at least an hour.

Pinch off a heaping teaspoon of the indigo colored fondant. Roll it into a 10 inch long by 1/8th inch thick rope. Repeat with the blue fondant. Immediately, press the two fondant ropes together, using corn syrup as glue, if needed. Continue making fondant ropes adding a green, then yellow, orange and finally red rope to the rainbow. Cut a straight line at both ends of the rainbow. Rub the palm of your hand over the entire surface of the rainbow a few times to smooth it out. Allow it to dry for 10-15 minutes then flip it over and do the same on the other side. Repeat making a total of 12 rainbows. Wrap any excess fondant up in plastic wrap and place in a zip top bag and store for another use.

Roll out the violet fondant to about 1/8 inch thickness. Cut, using a 2 1/2 inch round cookie cutter. Re-roll as needed to make 12 violet rounds. Brush a very thin line of corn syrup around the top edge of violet colored fondant round. You only want a very thin line, as it will act as glue once you add the rainbow strip to it. Too much and it will stick the the muffin tin in the next step.

To shape a rainbow fondant cup, turn a muffin tin upside down. Lightly brush butter or shortening all around the back side of each muffin cup. Turn the violet fondant round, that is brushed with the corn syrup, upside down and set it on one of the muffin cups. Carefully pick up a fondant rainbow and wrap it around the muffin cup with the indigo stripe next to the violet round. Press the seams together. Cut off any excess fondant, reserving the fondant pieces for a later use, press the seams of the rainbow together, using corn syrup as glue if needed.

Allow the rainbow fondant to harden for about 30 minutes on the muffin tin. Then, remove the rainbow cups from the muffin tin, carefully turn them right side up. Allow the cups to dry for at least an hour.

Roll the reserved pieces of rainbow fondant and cut with a small shamrock cookie cutter if using for St. Patricks Day.

Dust with gold luster dust or sprinkle on some edible gold glitter to dress up the cupcakes. Fill each fondant cup with a cupcake. Frost and decorate each cupcake. Serve.