Bride And Groom Cupcakes

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.
Using melted green coating, pipe 12 bouquet stems onto waxed paper. Immediately attach flower sprinkles. Let decorations stand until set.
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.