Cookie Dough Cupcakes Topped with Cookie Dough Frosting

Cookie dough cupcakes have a surprise inside - cookie dough!!
But, cookie dough cupcakes also have cookie dough on the outside; I topped these cookie dough cupcakes with cookie dough frosting - literally cookie dough thinned out with a bit of heavy cream to make it spreadable. For an added bonus, there is a raw cookie sitting on top of the cupcake.

You could use the cookie dough filling and cookie dough frosting idea on any cupcakes.

Cookie Dough Filling

If you are going to be serving raw cookie dough, I recommend that you use this eggless cookie dough recipe that is safe to eat.

Cookie Dough Frosting

To make the cookie dough frosting, mix one cup of raw cookie dough with one half cup of heavy cream. It tastes just like cookie dough, but spreads perfectly!

 

Brown Butter Cupcake Recipe

Update 8/21/11: I recently developed my own brown butter cupcake recipe.  I'd recommend trying that one out instead of the one in this post.

While any cake recipe would work (which one would you use?), I decided to make brown butter (or burnt butter depending on who you are talking to) cupcakes. The cake was rich and a fitting complement to the cookie dough. It might have been even better had I actually followed instructions.

The recipe clearly stated that I should use self-rising cake flour and not all-purpose flour. Since I didn't have any self-rising cake flour sitting around, I just ignored that instruction. While I can't say for sure how that affected the recipe, I will say that my rendition of the recipe made only six cupcakes while the recipe said that it made twelve. I suppose if I had used the correct flour, I would have ended up with twelve fluffy cupcakes vs. six dense cupcakes.

The burnt butter cupcake recipe came from the blog, Create! and I am reprinting it below with my notes.

Made 6 cupcakes for me with the all-purpose flour, but the recipe with the self-rising cake flour says it should make 12.

• 1/2 C plus 2 T unsalted butter
• 3/4 C self-rising cake flour (NOT all-purpose; you can do it with all-purpose but - as I discovered - it cut the number of cupcakes in half!)
• 3 T sugar
• 5 T brown sugar
• 2 large eggs
• 1 t vanilla extract
• 1 t baking powder
• 2-3 T milk

1. First, you must burn the butter. There are some photos of these steps below the cupcake recipe.
• Place butter in a small saucepan over medium heat, stirring constantly until it turns a dark golden color (3-5 minutes).
• Take the pan off the heat and strain into a bowl (to separate from the sediment).
• Let the butter sit until it solidifies, but is still a little soft. (This took almost 30 minutes because it’s hot here; if hot out, put in the fridge for about 10 minutes).
2. When the butter is solid yet soft, place in a food processor along with ALL cupcake ingredients except milk. Blitz! (I don't own a food processor big enough to put everything in so I just used my Kitchen Aid.)
3. Add milk slowly and pulse till well-mixed.
4. Fill six cupcake liners to the top if you used all-purpose flour, or twelve cupcake liners halfway if you used self-rising cake flour.
5. Bake at 400 F for for 15-20 minutes.
6. When the cupcakes cool, use a paring knife to cut a hole in them and plop in a ball of cookie dough. See the photo at the top of this post.

Burnt Butter Photos

Here's what the strained stuff looks like from the burnt butter. Beautiful, right?

And here's the burnt butter. Mmmm. There is a recipe on Create! for burnt butter frosting which I may have to try some time.

This photo has nothing to do with burnt butter. It is an expression of the joy that spring is finally here and cupcakes can be eaten outdoors!

Blueberry Almond Cupcakes with Blueberry Buttercream Frosting

These blueberry almond cupcakes were inspired by the blueberry almond custard that I made for Taste & Create. In fact, not only were the blueberry almond cupcakes inspired by the custard, but each cupcake contained a little custard surprise inside.

The blueberry almond cupcakes were a hit with all of my tasters. They loved that it was rich, that a strong blueberry flavor came through, and of course they loved the surprise inside. The only one who wasn't a big fan of these cupcakes was me. I think I didn't love them purely because of the buttercream frosting. I know that I don't like buttercream, but periodically I decide to give it another shot. "Maybe with blueberries I'll like it better," I think to myself. But, nope, it's still buttercream.

Before You Begin

Before you begin making the blueberry almond cupcakes, you'll need two things:

1. Blueberry almond custard (assuming you want to fill them, which I highly recommend). Check out my blueberry almond custard recipe.
2. Blueberry syrup. You'll need the syrup for both the cupcakes and frosting. Smash up 11oz of blueberries either by hand or in a food processor or blender. In a heavy-bottomed pot, bring the blueberries and 1/2 C sugar to a boil. Reduce heat and let simmer for about 15 minutes.
   

Blueberry Almond Cupcake Recipe

makes 16 cupcakes

• 1 C almond flour
• 1 C all-purpose flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 C butter
• 2/3 C sugar
• 2 eggs
• 2/3 C plain yogurt
  
• 2/3 C blueberry syrup

1. Whisk almond flour, all-purpose flour, baking powder, and baking soda in a bowl.
2. Beat butter and sugar in a large bowl until light and fluffy.
3. Beat in eggs and yogurt.
4. Alternately fold in the flour mixture and blueberry syrup in three additions, beginning and ending with the flour.
5. Fill cupcake liners 3/4 full.
6. Bake at 350 F for about 25 minutes or until toothpick comes out clean.
7. After cupcakes cool, using a small paring knife, cut a cone out of the cupcake, fill with custard, and replace the top.
   

Blueberry Buttercream Frosting

When I frosted the blueberry almond cupcakes, I used half blueberry buttercream and half plain vanilla buttercream to make the swirl that you see in the photo at the top of this post. You could also opt to make the frosting all blueberry buttercream.

• 3 C confectioners' sugar, sifted (add more until it reaches your preferred consistency)
• 1 C butter, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon heavy whipping cream
• 3 T blueberry syrup (or 6 T if you want all blueberry instead of half)
  

1. Mix together sugar and butter until they are blended and creamy.
2. Add vanilla bean extract and milk and continue to beat for another minute. If desired, add more confectioners' sugar to make it stiffer.
3. Put half the frosting in a separate bowl and stir the blueberry syrup into it (or you can put the blueberry syrup in all of it if you prefer).
   
4. Line half of a piping bag with the blueberry frosting and half with the vanilla and pipe away!
5. For added fun, top each cupcake with some almond slivers, blueberries, and sprinkles.
   

Spice Cupcakes with a Candy Center: Meet the Barrister

These spice cupcakes were inspired by Chris Reed (no, this cupcake is not designed to look like him). I interviewed Chris about his Reed's natural sodas and he mentioned that one of his favorite party drinks was a float with his Spiced Apple Brew and some vanilla ice cream (he's clearly a party animal).

I decided to make spiced cupcakes that contain Reed's Spiced Apple Brew and to perch some vanilla bean buttercream frosting on top (I got the word "perch" from a comment left here by [Eating Club] Vancouver - I think it sounds so cute!).

I was originally planning on using my sticky candy as a topper for the spice cupcakes. However, the cupcakes were a wee bit on the dry side and using the candy as a filling instead of a topper completely solved that problem.

The cupcake itself was not exceptional. However, everyone loved the filling. As taster Ran (my single friend who I have dubbed Groom 2.5) noted, "It was definitely a happy ending when you reached that surprise in the center."

The Spice Cupcake Recipe

Makes 12 cupcakes

• 1 C Reed’s Spiced Apple Brew (if you can’t find this product, you could use a Ginger Ale)
• 1 t apple cider vinegar
• 3/4 C sugar
• 1/3 C applesauce
• 1/2 t vanilla extract
• 1 t lemon juice
• 1 t cinnamon
• 1 t fresh ginger, chopped very finely
• 1 1/3 C flour
• 3/4 t baking soda
• 1/2 t baking powder
• 12 sticky candies (make them yourself or use a store-bought sticky caramel candy)

1. Combine the soda and the vinegar.
2. Add in the sugar and the applesauce and mix well.
3. Add the vanilla extract and lemon juice.
4. Add in the ginger, flour, baking soda, and baking powder and mix until just incorporated.
5. Fill cupcake liners 3/4 full.
6. Drop a candy into each liner.
7. Bake at 350 F for about 20 minutes or until cupcakes bounce back when touched.

The Frosting

I frosted the spice cupcakes with vanilla bean buttercream frosting. This frosting tastes just like vanilla ice cream. I love it!

I frosted some spice cupcakes completely like you see above. However, I chose to frost other cupcakes (where I had used bigger pieces of sticky candy) like barristers (as you see at the very top of this post). I’m not going to explain what the barrister cupcake is sitting on. See if you can figure it out.

Where Have I Been?

I just returned from a wedding in Jackson Hole. Guess what? There were cupcakes! I didn’t make them, but I definitely ate some!

Better Than Sex Cupcakes: Chocolate Times Five

When I made saffron cupcakes, I commented that Groom 2.0 really just wanted a plain chocolate cupcake. Those of you that read the comments saw that he was quick to correct me,

"I don't want a 'plain chocolate cupcake'. I want a phenomenal, rich, delectable, 'better than sex' chocolate cupcake. Milk chocolate? White chocolate? Dark chocolate? All of the the above. Not EVERY cupcake needs to
have an unusual flavor or a quirky ingredient. There's no reason that traditional has to mean boring. If I wanted a boring chocolate cupcake, I'd got to the store and buy a box mix and do it myself. I want the Cupcake
Project version."

I couldn't help but to see his point. I had to create a Better than Sex Cupcake that lived up to his hopes.

The Five Chocolate Parts of the Better Than Sex Cupcakes

I created cupcakes that have five different chocolate components:

Ferrero Rocher Cupcakes: Rich Chocolate Cupcakes with Hazelnut

Kimberly of Kimberly C Baking emailed me about the idea of a Ferrero Rocher cupcake. After I wondered, "What the heck is a Ferrero Rocher?" I looked up Ferrero Rocher on Wikipedia and declared it a great idea.

We talked about her idea for a bit and Kimberly suggested that we both bake different styles of Ferrero Rocher cupcakes and blog about it; another great idea. I was on board still never having tasted the chocolate behind the gold foil.

I picked some up and and gave it a try. Damn. That's a good chocolate. It was no wonder people liked these things. Try some if you have never had them!

I was ready to create. I decided to make a chocolate hazelnut cupcake and give it a gooey ganache filling (like the gooey surprise in the chocolate) and top it with a chocolate ganache with hazelnuts bits in it (again, like the chocolate).

Where to Buy Hazelnut Extract
In order to make said cupcake, however, I needed hazelnut extract. Apparently, there is no demand for hazelnut extract in St. Louis, because nobody carries it. I do have to give special props to Straubs and Penzey's Spices who both went out of the their way to suggest other places I could possibly find it in town. The lady at Penzey's actually called 3 other places for me. Finally, I had to purchase it online here and wait... and wait.. and wait.. OK, it took just a week to arrive, but when I have my heart set on baking something, I am ready. I do not want to wait!

How to Pronounce Ferrero Rocher
While I was waiting, I had more time to plan. I was always hesitant to use the name "Ferrero Rocher" when telling people what I was making because I had/have no idea how to say it. It turns out though, that most people don't know how to say it. Only one person I asked seemed confident in his pronunciation. However, saying the chocolate in the gold foil seemed to be understood by everyone. The cupcake also needed to be easily recognizable. It needed gold.

Using Edible Gold on Cupcakes
For the gold on my cupcakes, I used actual edible gold. What else? I had no idea that gold was edible. Apparently you can eat gold, but it has no nutritional value. It just goes in and comes out. Hmm... I forgot to check for gold flakes in my poop. Good thing I still have some cupcakes left so I can try this experiment.

Finally, my extract came and I was ready to bake. Alas, Kimberly, my partner in crime, was sick. Then, she had to go and be nice and bake someone some chocolate cupcakes for Christmas. She hasn't gotten to bake her Ferrero Rochers yet. I was going to wait and post with her, but did I mention that I don't like waiting?

You are just going to have to promise to check Kimberly's blog and her cupcakes when she get them done. I'll also update this post with a link to her completed cupcakes.

Ferrero Rocher Cupcake Reviews

My husband: "Wow! These are just like the chocolate!"
My friend: "These are some of your best ones yet."
My Mother-In-Law: "These are good, but not as good as the caviar cheesecake ones." (She is alone in this line of thinking.)
My blogging friend: Said nothing at the time, but mentioned them on her blog.
Me: I thought they were perfect. They were a rich, moist chocolate with great hazelnut undertones - but not too sweet. The gooey surprise inside worked really well, as did the ganache. It all just came together.

Ferrero Rocher Cupcake Recipe

The cupcake recipe came from Laura of Sweets Made Here. It is for 12 cupcakes. I doubled it.

• 1/2 c boiling water
• 6 T unsweetened cocoa powder
• 1/4 c milk
• 1/2 t vanilla extract
• 1 T hazelnut extract
• 1/2 c unsalted butter, softened
• 10 T dark brown sugar
• 6 T granulated sugar
• 2 large eggs
• 1 c all-purpose flour
• 1/2 + 1/8 t baking soda
• 1/4 t salt

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.

Note: I have never used that much of an extract in a recipe before. I actually worried that it was a typo and she meant teaspoon. However, it definitely needed that much. In fact, I added another whole tablespoon (1/2 if you are only making 12).

The Gooey Chocolate Hazelnut Filling Recipe

If you have some Nutella around, I think you could easily just fill this with Nutella. I did not have Nutella around and didn't want to go to the store.

• 1 c heavy cream
• 1 c semisweet chocolate chips
• 2 t hazelnut extract
  

Bring heavy cream to a boil. Pour over chocolate chips to melt them. Add extract. Mix until fluffy. Let cool. Cut a cone in each cupcake and put a teaspoon or two of the ganache in. Replace the cone.

The Chocolate Hazelnut Ganache Recipe

I used the ganache recipe from Sweets Made Here. The only change I made was that rather than putting hazelnuts on top as she did, I mixed 1 Cup of toasted, ground hazelnuts into the ganache before spreading. Also, while I doubled the cake recipe, I did not double the ganache recipe and I still had plenty.

• 1/2 c heavy cream
• 8 oz good semi-sweet chocolate chunks
• 2 T light corn syrup
• 2 t hazelnut extract

Heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract.

Tomato Cupcakes: A Prize Winner

I've strayed from the project.

1. I've used nuts.

2. The bride hates tomatoes. She put them on her evil foods list.

3. Tomato cupcakes at a wedding? I don't think so.

I couldn't help myself though. My favorite restaurant, Iron Barley, hosted their annual Tomato Fest this weekend. Tomato Fest is simply a celebration of all things tomato. As part of Tomato Fest they host a tomato cooking contest. I HAD to enter a cupcake. Before you give me an F in the cupcake project consider the following:

1. Perhaps I have a special bond with red tomatoes because I'm a redhead. (Why do they call redheads carrot tops instead of tomato tops?)

2. Our tomato plant has been very kind to us this year. See the picture. I figure I should give back to tomatoes by supporting them as well.


Where to begin with a tomato cupcake? Luckily, Garrett of Vanilla Garlic had paved the road by creating a tomato soup cupcake recipe back in October of '06. In his post about the cupcakes, he points out that they took 5 minutes to make. While that has great appeal, I thought I would have to make them slightly more snazzy to win a contest.

Again my favorite cupcake blogs did not let me down. Chockylit of Cupcake Bakeshop had a recipe for a basil cream filling. I thought giving the cupcake a filling would sweeten up what had the potential to be a more muffiny cupcake.

I spent some time thinking about the topping. I debated for a while using a cream cheese frosting as Garrett had done. At first, I couldn't picture cream cheese with tomato. Then it hit me... "Hello, what kind of Jew are you? Bagels, cream cheese, tomatoes, and lox." Wow, I must be out of NY too long. Despite the realization about the joy of cream cheese and tomatoes, I opted against the cream cheese in favor of a tomato honey glaze. I really wanted to take the tomato flavor home.

For the final and perhaps most important component, I found a recipe for pesto truffles on The Dough Ball.

I essentially turned a 5 minute cupcake into an all-day baking adventure.

The Results

This cupcake was a meal in itself. A unique, delicious, and filling meal. The only thing I would change is to put more filling into each cupcake. I really enjoyed the bites where I had both filling and cake. I might also try it with some actual frosting. I loved the glaze, but I'm not sure how much it added to the whole thing. It was great when I first made it. It tasted like a tomato version of applesauce. (I might even make it again for that very purpose. Maybe to serve with a potato pancake, for example.) However, by the next day it had absorbed a bit too much into the cupcake.

The Results that Counted

I have never entered a food competition of any sort. I was pretty excited about my entry, but skeptical about its potential to win. My husband and I waited in the 90 degree heat for three hours for the contest results. The heat was made more bearable by some great bands and lots of available liquid.

Finally, announcement time came. First place went to.... Tomato Beer. Come on, it's 90 degrees out and people are at a drinking event. That's a shoo-in winner. Congrats to Mr. Tomato Beer if you ever happen to come across my blog. Second place went to someone else and third place went to someone else. Guess I wasted my time. But no, turns out they created a special prize just for my tomato cupcakes! The judges gave me runner up because they LOVED them but they didn't think they were quite tomato flavored enough to give them the big prize. Hey, I'll take it. The prize was a free dinner for two at Iron Barley. Woohoo!

In case anyone doubts my prize winning, (I have no idea why you would), here is some video evidence.


This next video is of my acceptance speech. I have thus far avoided even putting a picture of me on this blog. However, I just love listening to the oohs and ahhs on this video so I had to share. There goes my anonymity. Feel free to ignore me (unless you are a member of my immediate family, in which case I expect high props) and focus on the oohs and ahhs. It's fun, at least for me. Note that when I brought the leftover pesto truffles into work, I got "ugh - no thanks". Different strokes for different folks.

Detailed Baking Notes

This next part is the detailed baking notes for any other crazy cupcake people who would like to spend a whole day making a cupcake or for anyone who would like to make just a small component of them (for example the truffles). I had to write this up to enter the contest which is why you are getting more detailed notes than normal.

Pesto Truffles (Makes dozens. You will definitely have more truffles than cupcakes and you will be happy about that.)
Truffle recipe found on http://thedoughball.blogspot.com/2007/06/my-second-sugar-high-friday-and-my.html

473 ml heavy whipping cream
Large bunch of basil leaves (about 5 oz depending on how strong a basil flavor you want)
3 bars of Godiva 60% chocolate (about 400 grams of chocolate)
¼ cup olive oil
½ cup chopped toasted pine nuts
½ cup finely grated Parmesan cheese
1 cup cocoa powder
pinch of salt

1) First take the basil and put it in a bowl with the cream, cover with saran wrap and let sit overnight in the fridge, stirring occasionally to mix it up.
2) The next day, take out about ½ cup of the basil leaves and cream and blend with a hand mixer so you end up with a greenish, slightly thickened mixture.
3) Now strain the unblended cream into a saucepan, pressing on the basil leaves to make sure and squeeze all the cream out of them. Hold onto the basil leaves to use in the basil cream filling.
4) Pour in olive oil and heat over medium low, stirring everything together. While you’re waiting for the cream to heat up just under a simmer (turn off the heat when you see the first baby bubbles appear), break the chocolate into small pieces in a bowl.
5) When the cream is ready, pour over the chocolate and begin stirring, and keep stirring until all the chocolate pieces have melted. Now take the blended basil and cream and mix into the chocolate and cream until everything is incorporated.
6) Put in the refrigerator until it has cooled completely and is hard enough to roll, about 6 hours. If you’re in a hurry, stick it in the freezer before you work it.
7) While you wait for your basil ganache to set, if you haven’t yet, then grate your cheese, toast your pine nuts, and chop them, and then combine together in a bowl.
8) When the ganache is ready combine the cocoa powder with the Parmesan and pine nuts and a tiny pinch of salt (keep in mind, Parmesan is salty) all in a bowl.
9) Get the ganache out and roll small chocolate balls between your palms. Throw it into the cocoa powder mixture and coat well. If desired, do a second coating in a bowl of just Parmesan cheese.

Tomato Cupcake (makes 18)
Modified from a recipe found on http://vanillagarlic.blogspot.com/2006/10/tomato-soup-cupcakes-with-cream-cheese.html.
(The reason for the modification was simply that all the condensed tomato soup that I found had high fructose corn syrup in it. Therefore, I tried to reproduce condensed tomato soup on my own with regular corn syrup. If you don't care about eating high fructose corn syrup, I'd use Garrett's recipe. It's probably lighter.)

2 cans of tomato paste
1 T corn syrup
1 T water
1cup milk
1 teaspoon baking soda
1/3 cup of butter
1 cup white sugar
1 egg
1 teaspoon ground cinnamon
2/3 teaspoon of ground cloves
1 1/2 cups of sifted self-rising flour
1 teaspoon of baking powder
crushed walnuts (optional)

1) Set the butter and egg out and let them come to room temperature. Set the over to 350 degrees.
2) Mix tomato paste, corn syrup, water, and baking soda in a bowl and let it stand. Use a deep bowl as the mixture will rise.
3) Cream the butter, sugar, and spices in bowl. Add the egg and mix for 30 seconds. Mix in the tomato and soda mixture. Mix in the milk.
4) Mix the flour and baking powder together, and then beat into the mixture until just combined.
5) Pour evenly into cupcake papers. Fill the papers high since the cupcakes won’t rise much.
6) Bake for 20 min at 350 and then an additional 5 minutes at 310 or until toothpick comes out clean.

Basil Cream Filling
Recipe from http://cupcakeblog.com/index.php/2006/03/basil-cream-and-mint-cream-filled-cupcakes-with-raspberry-mousse-frosting/

1/4 cup sugar
1/4 cup water
All the basil that is leftover from the pesto truffle making
1 cup heavy cream

1) Bring sugar and water to a boil, stir until sugar dissolves.
2) Chop basil or mint and add to the mixture.
3) Boil for 3 minutes.
4) Cool to room temperature.
5) Beat heavy cream on high until stiff peaks form.
6) Add the five to six tablespoons of syrup to taste and beat until combined.

Honey Tomato Glaze
Modified from a recipe found on http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7445
3 large very ripe heirloom tomatoes, diced
2 cups aromatic honey
1 x vanilla bean, scraped

1) Combine everything in a stainless steel pot and bring to a boil.
2) Cover and reduce heat to a simmer.
3) Cook on medium low heat partially covered for 10 – 20 minutes until the tomatoes soften and the mixture has a glaze-like consistency.
4) Strain out liquid.
5) Blend the tomato and honey mixture that remains and chill.

Putting it all Together
1) When the cupcakes are cooled, cut a cone out of the top of each one.
2) Pipe some basil cream filling into the hole and replace the top.
3) Spread the glaze onto the top of each cupcake. The glaze will go on very thick (think applesauce). However after leaving it in the fridge overnight, much of it will absorb into the cupcake.
4) Top with a pesto truffle.
5) Eat and smile!

Strawberry Cupcakes with Champagne Glaze: Picture Perfect Cupcakes

Strawberry cupcakes are perfect for an intimate dinner for two. The champagne glaze gives them that touch of extra romance. No intimate dinner for two to be had? These strawberry cupcakes would also be perfect for a summer BBQ.

Lemon Curd Filled Cupcakes: The First Flop

Since my first cupcake went so well from chockylit's blog, I decided to try another right away. I made lemon curd filled cupcakes.

http://cupcakeblog.com/index.php/2006/01/lemon-lime-grapefruit-curd-filled-cupcakes-with-cream-cheese-frosting/

These were way too sweet and just not particularly good.

I did learn a few things making them though:

1. I learned how to put a filling in a cupcake.

• Wait till the cupcake is cool and use a paring knife to cut into the top of the cupcake and remove a small pyramid.
• Fill the cupcake up.
• Cut part of the pyramid off so you are just left with the part from the top of the cupcake.
• Replace the top on the cupcake.
• When you put the icing on, no one will know that the top had ever been removed.

I didn't believe this would work until I tried it myself. It actually worked quite well.

2. While I don't like icing to be very sugary, icing doesn't pipe well unless it has lots of sugar. I skimped on the sugar in the icing for this recipe and I had big problems getting it to look nice on the cupcake. I was so displeased with the look of them that I didn't even take a picture. Next time I may take a pic anyway. We shall see.