These vibrant, whimsical unicorn cupcakes are a treat straight out of a fantasy! With pastel swirls of frosting and golden horns, they're not only delicious but perfect for adding magic to any celebration. Just don’t forget the unicorn's signature horn!
Mythical Unicorn Cupcakes with a Golden Twist
These vibrant, whimsical unicorn cupcakes are a treat straight out of a fantasy! With pastel swirls of frosting and golden horns, they’re not only delicious but perfect for adding magic to any celebration. Just don’t forget the unicorn’s signature horn!
Equipment
- Stand mixer with paddle attachment
- Two muffin tins
- Cupcake liners
- Piping bags (including one large bag with a star tip)
- Small brush
- toothpicks
- Medium bowls
- small shallow bowl
Ingredients
For the Unicorn Horn:
- White modeling chocolate
- Gold luster dust
- Vodka or water
For the Cupcakes:
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1½ cups buttermilk
- Neon-pink food coloring
- Neon-purple food coloring
For the Frosting:
- 3 sticks unsalted butter at room temperature
- 3½ cups confectioners’ sugar sifted
- ¾ teaspoon vanilla extract
- Pinch of fine sea salt
- Neon-pink food coloring
- Neon-blue food coloring
- Neon-yellow food coloring
Instructions
Make the Unicorn Horns:
- Roll small balls of white modeling chocolate into cone shapes to form horns, about 1½ inches long.
- Stick a toothpick into the bottom of each horn and refrigerate for 30 minutes.
- Mix gold luster dust with a small amount of vodka to form a paste.
- Brush the horns with the golden paste and let dry for 10 minutes.
Make the Cupcakes:
- Preheat the oven to 350ºF.
- Line two muffin tins with cupcake liners.
- In a medium bowl, whisk together the cake flour, baking powder, and sea salt.
- In the stand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla.
- Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
- Divide the batter into two bowls.
- Tint one bowl neon-pink and the other neon-purple using food coloring.
Bake the Cupcakes:
- Scoop equal amounts of pink and purple batter into each cupcake liner, creating a half-and-half effect.
- Bake for 12 to 15 minutes, until the tops spring back when pressed lightly.
- Remove from the oven and cool completely.
Make the Frosting:
- In the stand mixer, beat the butter on high speed until light and fluffy.
- Gradually add the confectioners’ sugar and beat until smooth.
- Add the vanilla and salt and beat to combine.
- Divide the frosting into three bowls.
- Tint one bowl neon-pink, another neon-blue, and the last neon-yellow.
- Transfer each color to its own piping bag, then place all three bags inside a large piping bag fitted with a star tip.
Decorate the Cupcakes:
- Pipe the frosting in swirls on top of the cooled cupcakes.
- Top each with a golden unicorn horn and serve.
Notes & Wine Advice
Wine Advice:
Pair these whimsical unicorn cupcakes with a light, fruity Rosé or a sparkling wine like Moscato to complement the fun and vibrant flavors.
Nutrition values
Calories: 380 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 18 g | Sugar: 42 g