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 / Tips / 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.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 18 g | Fiber: 0 g | Sugar: 42 g | Salt: 0.6 mg
