Unicorn Cupcakes + GIVEAWAY

Ok you guys, fashion can wait because we have some baking to do.

These cupcakes are amazing!

They taste like fluffy cups of heaven (I know because I finally got to taste one after I made my 4th dozen) + they look pretty cool too!

I am not a baker and these took me the better part of a day to make, but my kids destroying the yard as I created them was (almost) worth it. Get this recipe printed and tuck it away because your grandkids will someday want a hard copy. 😉

These babies are time-consuming, but easy overall + worthwhile! Enjoy exercising those creative muscles.



CUPCAKE RECIPE

yields 24 cupcakes

1 Box Cake Mix (I prefer the funfetti cake mix)

1 Cup Water

2 Tbsp Olive Oil

5 Egg Whites

1 Small Box Instant Vanilla Pudding

1 Envelope Dream Whip (optional, as it’s seasonal / can be found in the pudding aisle)

 

BUTTERCREAM FROSTING RECIPE

1/2 Cup Sweet Cream Salted Butter (room temp)

1 Cup Crisco (not the cubes)

Pinch of Salt

1 1/2 Tsp Vanilla Bean Paste (I got mine on Amazon)

2 Lb Package Powdered Sugar

Heavy Whipping Cream

Pastel Food Coloring

Piping Bag + Star Shaped Nozzle

 

FOR THE HORNS + EARS

1 Package White Fondant (I got mine on Amazon)

Pastel Food Coloring

Edible Gold Spray (I got mine on Amazon)

Rolling Pin

1 Circular Shaped Cookie Cutter (about the size of a quarter)

Powdered Sugar (trace amount for sprinkling)

1 Small Paint Brush (thin tip)

Toothpicks

Small Dish of Water

 

  1. Cupcakes. Combine all cupcake ingredients and distribute batter evenly into a cupcake pan lined with 24 cupcake liners. Bake @ 325 for 17-22 minutes. Set cupcakes aside and let them cool completely before frosting. 
  2. Fondant. Before making the frosting, setup your horn + ear making station and sprinkle clean counter (or parchment paper) with a small amount of the powdered sugar to keep your fondant from sticking. You can also make the horns + ears on a different day to cut down on time spent, just make sure to set a little of your powdered sugar aside (from the 2 lbs you will use for the frosting) for them.
  3. Decide how many ears and horns you need (I only made 12 of my 24 into unicorns and used about 1/4 package of fondant total). With clean hands dried on a paper towel (to avoid colored fibers in your white fondant), break off 2 large enough pieces of fondant: one for ears and one for horns. Your horn piece can stay white. Your piece for the ears can be broken into 2 uneven parts – with a toothpick, slowly add pink food coloring to your slightly smaller piece. Roll and smash repeatedly to incorporate the color throughout. Same thing with the blue food coloring on the bigger of the two pieces. Once you have a ball of baby pink and a ball of powder blue, grab your rolling pin + powdered sugar + cookie cutter + water + brush and watch this tutorial from 1:04 for easy instructions on what to do.
  4. Grab your white fondant piece + water + brush and head back to the same tutorial from 2:43 for easy instructions on rolling the horns. Make sure to clean your hands and surfaces between working with all the different colored pieces – you don’t want the colors to transfer! Once the fondant horns have setup and dried (an hour or more), dust them with a light coat of your gold spray. 
  5. Frosting. Now frosting! Cream the softened butter and crisco until whipped consistency, then add salt and vanilla. Then, slowly add powdered sugar. The amount of heavy whipping cream varies depending upon the consistency you want your finished product to be. I use close to 3/4 of my small carton. Frosting recipe will make enough for approx. 3 dozen piped cupcakes and can be sealed and stored in the refrigerator for 3-4 weeks. Allow softening time before piping once you refrigerate.
  6. Break out the batch of frosting into 3 separate containers and, starting with 2 drops each, add food coloring to create pink, blue + yellow. Add more drops to your liking. On a large piece of saran wrap, follow this tutorial from 4:32 for dishing out the frosting and loading it into your piping bag. Continue watching for how to frost! You can optionally load the cupcakes into 9oz clear cups before frosting them and bag/tie them afterwards with large treat bags that can be found at Michaels. 
  7. Once your cupcakes are frosted, grab your hardened horns + ears and assemble! 

 

Humungous shoutout to Mischell of Devine Bites for allowing me to share these cupcake + frosting recipes!

 

…And now onto the GIVEAWAY! Head HERE right now for all the details!

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4 Comments

  1. Mischell
    June 29, 2017 / 2:51 am

    Love being part of your success ❤️❤️❤️

    • brightblacblog
      Author
      June 29, 2017 / 4:27 pm

      You’re amazing. Thank you! 💗

  2. July 24, 2017 / 9:38 pm

    Oh my goodness how adorable are those? Too bad we are gluten free but my eyeballs love these!!

    • brightblacblog
      Author
      August 7, 2017 / 9:48 pm

      I’m sure you could get creative and make them g-free! Even if it all comes premade from the store, they’re cute with horns and ears! 🙂

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