Unicorn food has been popping up on social media feeds everywhere thanks to its bright and beautiful presentation—and it's popularity doesn't seem to be fading anytime soon.
Cayla Gallagher is a YouTube creator and her sparkling sweets are on display in her book, Unicorn Food: Rainbow Treats and Colourful Creations to Enjoy and Admire.
Excerpted from Unicorn Food: Rainbow Treats and Colorful Creations to Enjoy and Admire by Cayla Gallagher (Skyhorse Publishing). Copyright © 2018. Photographs by Cayla Gallagher. Used with permission from the publisher.
Rainbow Unicorn Cupcakes
These adorable unicorn cupcakes have candles as their horns, making them a perfect treat for a birthday party!
WHAT YOU NEED
For the cake batter:
- 2 cups all-purpose flour
- 1 tsp. salt
- 3½ tsp. baking powder
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup milk
- Pink, orange, yellow, green, blue, and purple food coloring
For the buttercream:
- 2 cups unsalted butter, room temperature
- 1 tsp. vanilla extract
- 5 cups confectioner’s sugar
- Pink, yellow, green, blue, and black food coloring
- 24 mini marshmallows
- Pink sanding sugar
- White candles
WHAT YOU DO:
To bake the cupcakes:
- Combine the flour, salt, and baking powder in a bowl. In a separate bowl, cream the butter with an electric mixer until pale and fluffy. Add the sugar and mix. Add the vanilla and eggs and beat until combined. Add the dry ingredients in 2 additions, alternating with the milk. Divide the batter into 6 bowls and dye them each a color of the rainbow.
- Dollop a small spoonful of each color of batter into each cup of a lined muffin tin (so each cupcake contains a dollop of each color). Bake the cupcakes at 350°F for 15–20 minutes, until fully cooked. Cool completely.
- Make the buttercream:
- Cream the butter with an electric mixer until pale and fluffy. Add the vanilla extract and combine. Add the confectioner’s sugar one cup at a time, then beat for 3–5 minutes until fluffy.
Split your buttercream evenly, and leave one half white. Evenly coat the surface of the cupcakes with the white buttercream.
- Divide the remaining buttercream into 6 bowls. Keep one bowl white and dye the remaining bowls pink, yellow, green, blue, and black. Place a piping bag fitted with a #20 star-shaped piping tip into a tall glass. Spread 4 stripes of white buttercream vertically onto the insides of the piping bag, evenly spacing them apart. Spread the pink buttercream into one open space and repeat with the yellow, green, and blue buttercream. Squeeze enough buttercream out of the tip until all 5 colors begin to come out. Place the black buttercream into a piping bag fitted with a #3 round piping tip.
- Pipe swirls of buttercream to create the unicorns’ mane, with a large dollop in the center where the horn will go.
- Use scissors to cut the mini marshmallows in half diagonally, creating ears. Dip the cut, sticky side of the marshmallows into pink sugar to create the pinks of the ears. Stick the ears onto the cupcakes, then stick the candle horns into the cupcakes. Pipe the eyes and eyelashes onto the cupcakes with black buttercream and enjoy!