Unicorn Cupcakes

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts

Made with these products:

Unicorns are real! And these ones are edible. These are great fin to make and perfect for parties. Post images of your results on Instagram for a chance to see them published here! #kenwoodunicorns 

Ingredients

  • 200g Soft butter
  • 200g Caster sugar
  • 4 Eggs
  • 200g Self Raising flour
  • 2 tbsp Milk
  • 6 drops Vanilla extract
  • 500g Ready roll icing, white
  • 250g Ready roll icing, pink
  • Glitter spray, optional
  • Shimmer sugar, optional

For the Buttercream

  • 150g Soft butter
  • 340g Icing sugar
  • 2 tbsp Milk
  • Food colouring – yellow, blue & pink

Tools

Kenwood Chef mixer, K beater/ Creaming beater

Equipment 12-hole Cupcake tin, 12 cocktail sticks

Cupcake Method

Preheat the oven to 180oC degrees. Place cupcake cases in the 12-hole Cupcake tin.

Attach the splashguard and K beater/ Creaming beater to the Chef. Place the butter and caster sugar into the bowl, mix together on a medium speed for at least 5 minutes, or until the butter and sugar are pale in colour and creamed together.

Next, add the eggs one at a time with a spoonful of sifted flour, and mix thoroughly together to ensure no curdling.

Add the milk and vanilla extract into the bowl, mix together on a low to medium speed until all ingredients are combined, smooth and glossy.

Separate the mixture equally into the cupcake cases. Bake in the middle of the pre-heated oven for 15 - 20 minutes or until a skewer inserted into the middle of the cakes comes out clean. Turn out onto a cooling rack.

While the cakes cool, use the ready roll icing to make 24 small sausage shapes from the icing. Pinch the ends of 2 of the sausages together and gently twist down the full length, wet the end of a cocktail stick and insert this into the un-pinched end of the sausage. Repeat until you have a unicorn horn for each cupcake and leave to one side for the icing to dry out a little.

With the remainder of the ready roll icing, make 24 2p coin size circles from the white icing and 24 1p coin size circles from the pink icing. Overlap each white circle with a pink circle by one third, securing in place with a dab of water between the two and trimming any overhang of the pink circle, pinch together underneath the pink icing, and the same opposite pinching the white icing. Repeat until you have a set of ears for each cupcake and leave to one side for the icing to dry out a little.

In the meantime, put 150g of soft butter into the Chef bowl and attach the K beater/ Creaming beater. Mix on a medium speed for at least 5 minutes, or until the butter turns pale in colour, add the icing sugar and milk, continue to mix until fully combined.

Once combined separate the butter cream into 3 bowls and add food colouring to each until bowl and stir until desired colour is achieved, be careful not to add too much as it could make the butter cream a runny consistency.

Once you have 3 different colour butter creams, layout a piece of cling film onto a flat surface and turn out a sausage shape in each colour, wrap the whole sausage lengthways, combining all 3 colours in the same piece of clingfilm.

Place a star/ flower shaped piping nozzle into the end of an uncut piping bag, place the clingfilm into the piping bag on top of the nozzle, then cut the end to expose the piping nozzle. Then pipe the 3-colour buttercream on top of all 12 cupcakes.

If desired, spray each of the unicorn horns with glitter and insert into the iced cupcakes at an angle, then place an ear either side of the unicorn horn, you could even sprinkle with shimmer sugar for a little extra sparkle to finish.

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