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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for 24 cupcakes.
2
Frost cupcakes with frosting. Choose from these decorating options:
• Top cupcakes with white chocolate curls (see below) or rose petals.
• Wrap handmade paper around each cupcake; attach permanent double-stick tape.
• Sprinkle decorator sugar crystals or edible glitter over frosting.
• Wrap ribbon around each cupcake and tie in a bow.
Store loosely covered.
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Look for edible flowers and/or rose petals in the produce department of the grocery store. Edible flowers have not been treated with chemicals so are safe to eat.
Choose the bride’s wedding colors for the frosting and decorations for these cupcakes. For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com
Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.
To make white chocolate curls, place bar of room-temperature white chocolate on waxed paper. Make curls by pulling vegetable peeler toward you in long, thin strokes while pressing firmly against chocolate. (If curls crumble or stay too straight, chocolate may be too cold; placing the heel of your hand on the chocolate will warm it enough to get good curls.) Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto frosted cupcake.
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Nutrition Facts are not available for this recipe
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