How to Make Unicorn Cupcakes
A birthday celebration wouldn't be complete without a cupcake or three to ensure you're celebrating in style. Featuring pastel-perfect buttercream icing and a gilded gold lustre horn and ears, these beautifully decorated unicorn cupcakes are ideal for both grownups and little ones wanting to add a little magic to the occasion.
Project and instructions by Lucy Bruns.
You will need
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Is $ 5.49
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Is $ 4.49
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Is $ 6.49
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Is $ 5.49
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Is $ 5.49
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Is $ 17.00
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Is $ 5.49
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Is $ 5.49
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Is $ 5.49
How to make
Cupcake Ingredients:
* 6oz/170g margarine/soft butter
* 6oz/170g caster sugar
* 6oz/170g self-raising flour
* ½ tsp baking powder
* 3 medium eggs
* 1 tsp vanilla extract
* Lemon juice
Preheat the oven to 170°C fan/375°F/Gas Mark 5. In a stand mixer or with an electric whisk, beat together the margarine/butter and sugar until pale and fluffy.
Beat in the eggs one at a time along with the vanilla extract. Sieve in the flour and baking powder and mix until the flour is just incorporated
Top Tip: Stop mixing as soon as all trace of the flour has disappeared – over-mixing will result in a heavy, dense cake.
Use a cupcake tin and put a cupcake case in each hole. Fill each cupcake case 2/3 full with the cake mixture and bake in the preheated oven for 20-25 minutes until golden and risen.
Remove the cakes from the tin and cool on a rack before decorating.
Use a little white modelling paste to fill the mould of the horn, squeeze the two halves together and remove the excess icing. Leaves the horns to harden and dry completely.
Top Tip: Make the unicorn horns and ears ahead of time to allow them time to dry.
To make the ears, roll out white modelling paste 3mm thick and cut out two ears per cupcake. Pinch the ears at the base to give them shape and then let them dry and harden.
When the horns and ears have hardened, it's time to add gold details. Mix a teaspoon of gold lustre dust with enough lemon juice to make a thick 'paint'.
Paint the unicorn horns and the inside of the ears.
Leave to dry while you pipe the cupcakes.
Divide the buttercream equally between four bowls. Colour each bowl a different pastel shade using the food colouring. Lay out a piece of cling film 30cm long.
Pipe or spoon four lines of each coloured buttercream in the middle of the cling film.
Roll the cling film up and wrap into a sausage shape and twist the ends shut.
Fit a piping bag with the 2D nozzle.
Insert the buttercream sausage into the piping bag and feed one of the twisted ends of the cling film through the nozzle and pull through. Snip off the cling film poking through the nozzle with a pair of scissors.
You are now ready to pipe!
Hold the piping bag directly over the cupcake and starting from the outside edge pipe inwards in a swirl, then pull the bag away from the centre point.
Pipe all of the cupcakes in the same fashion.
Add two ears and a golden horn to each cupcake to finish.
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