Directions (continued)
- Transfer half of the frosting to another bowl. Add baking cocoa and
- 1-2 tablespoons remaining milk to achieve desired consistency. Add
- lemon peel and extract to remaining frosting.
- 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.
- 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 >
- Using melted green coating, pipe 12 bouquet stems onto waxed paper.
- Immediately attach with flower sprinkles. Let decorations stand
- until set. See photo >
- 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.
- For groom, add top hat to the top of a chocolate-frosted cupcake.
- Attach a bow tie and pearl dragees for buttons.
- Decorate remaining cupcakes with bouquets, bow ties, dragees, glitter
- and colored sugar as desired. Yield: 2 dozen.
Nutrition Facts: 1 cupcake (calculated without decorations) equals 431 calories, 22 g fat (8 g saturated fat), 47 mg cholesterol, 206 mg sodium, 59 g carbohydrate, 1 g fiber, 2 g protein.