Ingredients
1 package strawberry or yellow cake mix (regular size)FROSTING:1 cup shortening1 cup butter, softened8 cups confectioners’ sugar7 to 8 tablespoons 2% milk, divided2 teaspoons clear vanilla extract1/2 cup baking cocoa2 teaspoons grated lemon zest1/2 teaspoon lemon extractDECORATIONS:1 cup dark chocolate candy coating disks, melted1/2 cup vanilla candy coating disks, melted1 large marshmallow1/2 cup green candy coating disks, meltedWhite pearl dragees, flower sprinkles, white edible glitter and colored sugarSmall piece of tulle
Preparation
Prepare and bake cake batter according to package directions for cupcakes. Cool completely.
In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, 6 tablespoons milk and vanilla; beat until smooth.
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.
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 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.
