Bride and Groom Cupcakes

Instructions

• 1. Prepare and bake cake batter according to package directions for cupcakes. Cool completely.
• 2. In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, 6 tablespoons milk and vanilla; beat until smooth.
• 3. Transfer half of the frosting to another bowl. Add baking cocoa and 1-2 tablespoons remaining milk to achieve desired consistency. Add lemon zest and extract to remaining frosting.
• 4. Using melted chocolate, pipe 12 bow ties onto waxed paper. For bride's crown, pipe a 1-1/4-in. ring with melted vanilla coating. Immediately arrange dragees onto ring.
• 5. For groom's hat, spoon a 1/2-teaspoon round of melted chocolate onto waxed paper into a 1-3/4 inch circle. Cut a 1/4-in. slice from the top of marshmallow. Dip marshmallow in chocolate coating and place in the center of chocolate round. See photo >
• 6. Using melted green coating, pipe 12 bouquet stems onto waxed paper. Immediately attach flower sprinkles. Let decorations stand until set. See photo >
• 7. Pipe lemon frosting onto half of the cupcakes and chocolate frosting onto remaining cupcakes. For bride, add crown to the top of a lemon-frosted cupcake and attach a piece of tulle for veil; add a bouquet and sprinkle with glitter.
• 8. For groom, add top hat to the top of a chocolate-frosted cupcake. Attach a bow tie and pearl dragees for buttons.
• 9. Decorate remaining cupcakes with bouquets, bow ties, dragees, glitter and colored sugar as desired.