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Unicorn cupcakes recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Whip up a magical batch of irresistible unicorn cupcakes that will have everyone asking for more!
Ingredients:
  • 40g Ready-To-Roll White Icing
  • 225g plain flour
  • 3.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 115g butter, softened
  • 3 Free Range Egg whites
  • 2.00 tsp vanilla bean paste
  • 120g sour cream
  • 125ml milk
  • Queen Unicorn Confetti sprinkles, to decorate
  • 250g unsalted butter, softened
  • 520g icing sugar mixture
  • 40.40 gm thickened cream
  • Red, blue, green and yellow liquid food colouring
Instructions:
  • Divide the ready-to-roll icing into 12 portions. Roll each portion into a 2-3mm-thick, 10cm-long log on a clean surface dusted with icing sugar. Fold each log in half and twist gently to create a horn shape, rolling one end between your fingertips to a point. Repeat with the rest to make 12 horns. Place them on a baking tray lined with parchment paper and let them set at room temperature overnight.
  • Preheat your oven to 180°C. Place paper cases in a 12-hole, 1/3-cup (80ml) muffin pan. Combine flour, baking powder, and bicarbonate of soda in a bowl by whisking them together.
  • Beat butter in a bowl with an electric mixer on high speed for 1 minute until pale. Add sugar and beat for 2 minutes until smooth and creamy, scraping down the sides of the bowl occasionally. Incorporate egg whites and vanilla, beating on medium-high speed until combined. Mix in sour cream, scraping down the sides of the bowl as needed.
  • Combine the flour mixture with the butter mixture and beat on low speed until just mixed. Gradually add the milk with the motor running until combined, being careful not to overmix.
  • Divide the batter evenly into paper cases. Bake for 20-25 minutes until a skewer inserted in the centers comes out clean. Let the cupcakes cool completely on a wire rack.
  • For the unicorn buttercream, in a clean electric mixer, whip the butter in a bowl until pale. Gradually add the icing sugar in 3 batches, beating well after each addition. Stir in the cream and vanilla until fully combined.
  • Split the buttercream into 4 equal parts and color each with red, blue, green, or yellow food coloring. Spread plastic wrap on a surface and line up the buttercream portions next to each other. Roll the wrap into a log, twist the ends, snip off one end, and add to a piping bag with a fluted nozzle. Pipe buttercream onto the cupcakes and embellish with unicorn horns and confetti.

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