Unicorn cupcakes

Name: Unicorn cupcakes
Cuisine: British
Ingredients: 115 g Soften unsalted butter; 110 g Caster sugar; 115 g Self-raising flour; 2 Eggs; 0.5 teaspoon Baking powder; 0.5 teaspoon Vanilla extracts or vanilla paste; 200 g Soften unsalted butter; 200 g Icing sugar; 3 Tablespoons Milk; 0.5 teaspoon Vanilla extra; White ready roll-icing; Pink or orange ready roll-icing; Rainbow dust powder (Golden); Vodka tiny

Jennifer Su @jennifersu_E

Doing those cupcakes for the tea and coffee morning at school. Enjoy making those beautiful cupcakes. ❤️

Ps. The buttercream steps are referenced by the video of “cupcakejemma” .

Doing those cupcakes for the tea and coffee morning at school. Enjoy making those beautiful cupcakes. ❤️

Ps. The buttercream steps are referenced by the video of “cupcakejemma” .

Jennifer Su @jennifersu_E

Doing those cupcakes for the tea and coffee morning at school. Enjoy making those beautiful cupcakes. ❤️

Ps. The buttercream steps are referenced by the video of “cupcakejemma” .

Doing those cupcakes for the tea and coffee morning at school. Enjoy making those beautiful cupcakes. ❤️

Ps. The buttercream steps are referenced by the video of “cupcakejemma” .

Saved

Ingredients

Vanilla cupcakes
115 gSoften unsalted butter
110 gCaster sugar
115 gSelf-raising flour
2Eggs
0.5 teaspoonBaking powder
0.5 teaspoonVanilla extracts or vanilla paste
Butter cream
200 gSoften unsalted butter
200 gIcing sugar
3 TablespoonsMilk
0.5 teaspoonVanilla extra
Cake decoration
White ready roll-icing
Pink or orange ready roll-icing
Rainbow dust powder (Golden)
Vodka tiny

Saved

Steps

1

Beat the soften butter with caster sugar until the butter turns into pale. Add an egg and vanilla extracts (or vanilla paste) into the butter and mix them well. Then add another egg in and mix them well.
2

Sieve the flour and baking powder in and mix them well with butter.
3

Divide the cake batter into the tray. Bake in preheated oven 170 °C for 15-20 minutes. Set aside for cooling.
4

Take two small trunks of white ready roll-icing and shape them into the drop shape. Brush tiny bit water to stick them both and then twist them to form the horn. Stick a small spaghetti from the back.
5

Get a small heart shape roll-icing (white) and a oval shape roll-icing (pink or orange). Brush a bit water to stick them together. Press the curve side to form a ear.
6

Leave the icing ears and horns aside for 1 hour.
7

Use a bit vodka to mix with the golden rainbow dust to form the golden paste and paint the horns. Set them aside to dry.
8

Beat the soften butter for 5-6 minutes.
9

Sieve the icing sugar into the butter and keep beating until it turns into pale.
10

Add vanilla extracts into the milk and mix well. Add in a tiny bit of milk to get the preferred texture of the buttercream.
11

The butter cream shall be quite white and smooth at this stage.
12

Divide the buttercream into 3 bowls. Take a small part of buttercream to mix with the food colouring and then pour the coloured buttercream to mix with the rest of buttercream. Repeat this step until get all the colours done.
13

Get a slice of cling film and place the buttercream on it. Then roll the cling film like a sausage.
14

Get a piping bag with a star head (Wilton 2D tip here) and put the buttercream into the bag.
15

Piping buttercream on the cupcakes. And then put ears and a horn on a cupcake. Done. Enjoy. ❤️