Instructions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Grease both sides of the mold with a thin layer of shortening. Sift flour over the molds as well and tap out excess. Keep the flour layer thin and do not let the shortening clump in places. This will keep the cupcake from sticking. A stuck cupcake will fall apart and you will have to start over.

3. Pour the batter into the bottom mold until it is about 2/3 of the way full. Fill the top of the mold the same way.

4. Place the mold on the cookie sheet.

5. Bake the cake for 30 minutes, then turn the cake around to help it cook evenly. Cook for at least another 30 minutes.

6. Insert a toothpick. If it comes out clean the cake is done.

7. Allow the cake to cool for at least 20 minutes.

8. Move a knife across the top of the mold to remove any excess cake. The knife should be placed as close as possible to the cake mold. You want the cake to be flat so it sits evenly. Carefully remove the cake from the pan.

9. Place the cake on a plate. Add a little icing to the center of the bottom half of the cupcake. The icing will act as glue to hold the pieces together.

10. Fill a pastry bag with icing. Attach a star tip.

11. Start at the bottom of the upper part of the cake and cover the top of the cupcake with icing. Move the plate around in circles to help guide your icing. The layers of icing should be right above the previous row without gaps.

12. Cover the top with sprinkles.