Midsummer Wedding Cupcakes

FOR THE WHITE CHOCOLATE CUPCAKES Use two 12-cup muffin pans, baking those on the lower shelf of the oven for a few extra minutes if necessary. If making larger quantities, mix and bake them in separate batches. Line two 12-cup muffin pans with paper baking cups and preheat the oven to 350˚F (180˚C).

Put all the ingredients in a large mixing bowl and beat with a handheld electric mixer until smooth, creamy, and pale in color. Divide among the baking cups, filling them about two-thirds full, and bake for about 25 minutes until risen and just firm to the touch.

Let stand in the pan for 5 minutes, then transfer to a cooling rack to cool.

TO MAKE THE CHOCOLATE FROSTING Put the chocolate in a heatproof bowl with the milk. Rest the bowl over a saucepan of gently simmering water, making sure the bowl is not in contact with the water. Heat very gently, stirring occasionally until the chocolate has melted. Remove from the heat and beat in the confectioners sugar until smooth. Let stand until cool enough to hold its shape.

TO DECORATE THE CUPCAKES Place the frosting in a large nylon or plastic pastry bag fitted with a large star tip and pipe the frosting over the cupcakes. Alternatively, swirl the frosting over the cupcakes with a spatula knife. Let stand in 
a cool place to set.

TO FINISH Cut the ribbon, if using, into 20-inch (50-cm) lengths and tie around the cups. Arrange the strawberries on the cupcakes and decorate with edible flowers.