Here’s a magical unicorn cupcake to all the dreamers who believe that unicorns exist or imagine them to be – portrayed as magical beings that poop cupcakes, barf rainbows and more.
An ode to my daughter who celebrates her 7th birthday, watching her grow has been truly magical – may she never lose her sense of wonder!
Found 2 amazing recipes online for the cupcake and the frosting (only 5 ingredients and it hardens in ambient temp!) and adjusted for sweetness! Transformed regular cupcakes into unicorn ones by getting cupcake wrappers on Shopee. I love online shopping!
Recipe (Cupcake) adapted from recipetineats.com
Tip: You have to follow the instructions and once you start don’t stop. It’s the key to a moist cupcake. You may also need 2 mixers/ 1 handheld mixer and 2 bowls.
Makes 12 cupcakes
- 150 g plain flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs at room temp
- 120 g caster / superfine sugar (reduced by 30g from original recipe)
- 60g unsalted butter, cut into cubes
- 125 ml full fat milk
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable oil
Method
1. Preheat oven to 180°C for 20 minutes before starting the batter .
2. Place cupcake liners in a standard muffin tin or on a baking tray.
3. Sift flour, baking powder and salt in a large bowl. Set aside.
4. Heat milk and butter in a microwaveable bowl (covered) for 2 minutes on high in the microwave to melt butter. Milk should not bubble or boil. Leave in microwave to keep warm. Alternatively, heat over the stove and take care not to allow milk to bubble or boil.
5. Beat eggs in a stand mixer/ with handheld mixer for 30 secs on medium high speed and add sugar gradually. Beat for 6 minutes on high speed until egg and sugar mixture has tripled in volume and is almost pure white.
6. Sprinkle 1/3 of flour over the beaten egg mixture and continue to beat on low speed for 5 seconds, repeat for half the remaining flour. For the remaining flour, mix on low for 5 – 10 secs until flour is just mixed in. Once flour has been incorporated, stop mixing. (Mixture A)
7. Place milk and butter mixture, vanilla and oil into empty flour bowl. Add 175ml or 3/4 cup of egg mixture to the milk mixture and whisk vigorously until foamy. (Mixture B)
8. With the stand mixer/ hand held mixer on low speed, slowly add Mixture B to Mixture A over 15 seconds and then turn the mixer off.
9. Scrape down the sides and the base of the bowl and beat on low for 10 seconds for a final mix – batter should be smooth and pourable.
10. Pour batter into cupcakes liners, filling to 2/3 of the cup. Flat and sunken surfaces may arise if there is too much batter.
11. Bake for 22 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
12. Remove from oven, rest for 2 minutes and place on cooling rack. Cool completely before frosting.
Buttercream Frosting adapted from mybakingaddiction.com
Frosting for approx 12 cupcakes (you may have leftovers – which you can savour on its own!)
- 165g unsalted butter (softened)
- A pinch fine sea salt
- 280g icing sugar (sifted) [reduced from original recipe]
- 1/2 tbsp vanilla extract
- 1-2 tablespoons milk
- tiny dot of light blue colouring
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 mins.
- With the mixer on low speed, slowly add in the salt and powdered sugar. Continue beating until the sugar is fully incorporated.
- Add in vanilla and 1 tbsp of milk and mix on low speed until incorporated. With a toothpick, Add a tiny dot of blue colouring to the mixture.
- Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
- If you find that the buttercream is a little too thick, add in more milk, 1 tsp at a time until you reach the desired consistency.
- Pipe over cooled cupcakes with your desired piping tip.
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CHAAARLOTTI 