Unicorn Cupcakes
Make these colourful unicorn cupcakes with the kids as a fun foodie project. They'll have a blast decorating them with magical sprinkles and plenty of buttercream!
Ingredients
- 1 cup self-raising flour
- 2/3 cup caster sugar
- 125g soft unsalted butter
- 2 eggs
- 1 tsp vanilla extract, plus 1/2 tsp vanilla extract
- 1/4 cup milk, plus 2 Tbsp milk
- 2 tbs coloured sprinkles, plus extra coloured sprinkles
- 225g soft unsalted butter
- 3 cups icing sugar mixture, sifted
- 150g white fondant icing
- Yellow food colour gel
Method
- Preheat oven to 170°c. Line a 12-hole medium muffin tray with paper cases.
- Sift flour and sugar together into a mixing bowl. Add butter, eggs and vanilla. Beat with electric beaters on low speed until combined. Add 2 Tbsp of the milk and beat for 2 minutes until smooth and pale. Stir in remaining milk and sprinkles.
- Spoon evenly into paper cases. Bake for 20 minutes until golden. Transfer to a wire rack and allow to cool completely.
- Meanwhile, to prepare buttercream, beat butter with electric beaters for 5 minutes until very pale and creamy. Add 1 cup of the icing sugar and beat for 2 minutes. Repeat twice more with remaining sugar, beating each addition for 2 minutes. Add milk and vanilla and beat until smooth. Brush inside of a piping bag (with a star-shaped nozzle) with food colouring, before filling with buttercream. Pipe onto cooled cupcakes and add extra sprinkles.
- For the ears, roll out 50g of fondant 2mm thick and cut out small circles using a 2cm cutter. Shape to slightly oval and pinch each end to form ears. Place onto a plate and leave to dry. For horns, divide remaining fondant in half and colour half with yellow food colour. Using your palms, roll each to a long thin roll. Twist one of each roll together like a rope. Cut into 6cm lengths and roll one end thin for the point of horn. Leave to dry overnight. Add ears and horns to cupcakes.
