Bridal Cupcakes - cooking recipe

Ingredients

2 1/4 cups butter, coarsely chopped
13 oz white chocolate, coarsely chopped
4 1/2 cups granulated sugar
2 cups milk
3 1/4 cups all-purpose flour, sifted
1 cup self-rising flour, plus 2 tbsp, sifted
2 tsp vanilla extract
4 None large eggs
1 (24 inch) square cake board
None None silver ribbon, to decorate
-1 None Fluffy Frosting
2 tbsp milk
1 cup granulated sugar
1 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
1 cup butter, softened
1 tsp vanilla extract
-1 None Royal Icing
1 1/2 cups powdered sugar, sifted
1 None large egg white
1/2 tsp lemon juice

Preparation

Preheat oven to 325\u00b0F. Line 2 - 12-cup muffin pans with paper liners.
Stir butter, chocolate, sugar and milk in a large saucepan over low heat until smooth. Transfer to large bowl and let cool for 15 mins.
Whisk in flour then vanilla and eggs. Drop 2 tbsp batter into each paper liner and bake for 25 mins. Turn out onto a wire rack to cool. Repeat with remaining batter to make 70 cupcakes.
Meanwhile, to make the frosting, combine milk, 1/3 cup water and sugar in small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Add bloomed gelatin and stir until dissolved. Let cool to room temperature. Beat butter and vanilla until as white as possible. While motor is running, gradually pour in cold syrup and beat until light and fluffy. Spread frosting over cupcakes. Arrange cupcakes on a cake board. Tie ribbon around cupcakes.
To make the royal icing, lightly beat egg white. Gradually add powdered sugar, 1 tbsp at a time, beating between additions. When icing reaches firm peaks, use a wooden spoon to beat in lemon juice then cover tightly with plastic wrap. Transfer to a piping bag fitted with a small plain tip and pipe hearts onto about 10 of the cupcakes.
Top remaining cupcakes with wedding-themed decorations.