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Gluten and egg-free unicorn cupcake lolly cups
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Prep Time:
195 minutes
Cook Time:
25 minutes
Total Time:
220 minutes
Enchanting gluten and egg-free unicorn cupcakes for a magical kids' party.
Ingredients:
  • 186.20 gm buckwheat flour
  • 32.50 gm cocoa powder
  • 107.50 gm caster sugar
  • 60g dark chocolate, finely chopped
  • 113.75 gm light-flavoured extra virgin olive oil
  • 8.80 gm vanilla extract
  • 169.95 gm milk
  • 2.50 gm bicarbonate of soda
  • 20.00 ml apple cider vinegar
  • Pure icing sugar, for dusting
  • 300g white ready-to-roll icing
  • Gluten-free gold edible glitter, to decorate
  • 2000.00 ml assorted gluten and egg-free lollies, to serve
  • 250g unsalted butter, softened
  • 450.00 gm gluten-free icing sugar mixture
  • 41.20 gm milk
  • Pink, yellow, green and blue food colouring gel
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a 12-hole muffin pan with paper cases.
  • Sift flour and cocoa into a large bowl. Mix in sugar and chocolate. Create a well and pour oil and vanilla into it without stirring. In a jug, combine milk, bicarbonate of soda, and vinegar until frothy. Pour into the well and stir until smooth. Divide batter into pans and bake for 20-25 minutes until cakes spring back when touched. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare a baking tray by lining it with baking paper and lightly dust a work surface with pure icing sugar. Knead the white icing until smooth. Roll 10g of icing at a time into 8 x 20cm logs. Twist 2 logs together and cut them into 3 x 5cm lengths. Shape one end of each twist into a point to create horns. Arrange them on the prepared tray. Repeat the process with the remaining logs. Roll the remaining white icing into 24 pea-sized balls and flatten them into ear shapes (about 1.2cm x 2cm). Place them on the prepared tray. Let the horns and ears stand for 2 hours or until firm.
  • Using an electric mixer, beat butter until pale and fluffy, about 5 minutes. Gradually add icing sugar mixture, beating constantly until combined. Mix in milk. Divide icing into 4 portions and tint each portion a different color using food coloring. Transfer each colored icing into separate snap-lock bags and snip 1.5cm off one corner of each bag.
  • Place a 30cm long piece of plastic wrap on a flat surface. Pipe a strip of each icing side by side along the center of the plastic wrap. Roll up the plastic wrap gently to enclose the icing, starting from one long side. Trim one end of the plastic wrap to expose the icing. Put the plastic wrap, cut-end first, into a large piping bag with a 1.5cm fluted nozzle. Use a picture as a guide and pipe the icing onto cakes, refilling the piping bag with more icing as necessary.
  • Lightly coat horns and ears with glitter using a small dry paint brush. Insert 1 horn and 2 ears into the top of each cupcake according to the picture. Sprinkle a little extra glitter on the cupcakes. Divide lollies evenly among plastic cups and place a cupcake on top of each. Serve.

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