The cupcake batter is excellent and comes out perfectly although it doesn't cook in 15 minutes so I added 5 minutes and it was perfect with a total of 20 minutes. It made exactly 2 dozen cupcakes for me, but I had to double the icing recipe because I knew it wouldn't be enough to cover the cupcakes. One last thing, Let the icing cool because it won't get hard unless you set it in the fridge for a few hours, plus, if you're looking too pipe the icing, that won't work. This icing is more of a melty, spread with a knife kind of icing. It all tastes delicious though! Fabulous!