Pink and Zebra Grad Cupcake Treats How-To

Two treats are better than one! This A+ dessert, a tasty cookie and a yummy cupcake, and how-to is provided courtesy of the awesome decorating experts at Wilton! Featured in our Pink & Zebra Graduation Dessert Ideas Gallery.

Just follow the 5 steps below.


  • Favorite cupcake recipe or mix
  • Favorite rollout cookie dough recipe or mix
  • Black Icing Color
  • Rose Icing Color
  • Violet Icing Color
  • White Decorator Icing (4.5 lb.)
  • Black Rolled Fondant (½ oz. needed for each cupcake)


  • Hot Pink Zebra Print Baking Cups
  • Standard Muffin Pan
  • Cookie pan
  • Cooling rack
  • Round and Star Decorating Tips (tip #3 used)
  • Rolling pin
  • Angled Spatula
  • Small icing decorating brush
  • Sharp knife

Make cookies and cupcakes

Prepare cookie dough and roll out following recipe directions. Use a sharp knife to cut into squares, each 3¾ in. x 3¾ in. Bake and cool completely. Prepare batter following recipe directions. Fill baking cups ½ full. Bake and cool completely. Use knife to trim off top of cupcake so it's level with top of baking cup if necessary.

Decorate cookies

Divide icing and tint a portion pink and a small portion black. Combine rose and violet for pink color shown. Warm pink icing to pouring consistency. Place cookies on a cooling grid over a cookie pan. Use cut disposable decorating bag to cover bottom and sides of cookies. Use spatula to smooth and let set 1 hour. Repeat to coat tops of cookies. Let set 1 hour.

Make zebra stripes

Use tip 3 and black icing to fill in areas for stripes.

Assemble treats

Turn cupcakes upside down. Use tip 3 to pipe a large dot of icing on cupcake bottom and attach cookie.

Make tassels

Roll out fondant by hand to form thin strings. For each treat, use knife to cut one string, about 3 in. long. Use knife to cut approximately six strings, each 1 in. long. Use damp small icing brush to attach five pieces to end of 3 in. string. Wrap remaining 1 in. piece around top of strings and use damp brush to secure. Position tassel on top of cookie and use damp brush to secure. Use tip 3 and black icing to pipe dot button covering string end at center of cap. And you're done, so just serve and enjoy!

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