Wedding Cupcakes

Directions

1. 1White Chocolate Curls: Place bar of room-temperature white chocolate on waxed paper. Make curls by pulling a vegetable peeler toward you in long, thin strokes while pressing firmly against the 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.
2. 2Heat 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 and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. 3Frost 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.