An enchanting assortment of colorful cupcakes, meringues, cookies, and decorations for joyful gatherings.
# Components:
→ Rainbow Unicorn Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 2 large eggs
05 - ½ cup whole milk
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - Food coloring (pink, blue, purple, yellow)
→ Magical Unicorn Frosting
10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar
12 - 2 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Food coloring (matching cupcake colors)
15 - Edible glitter and unicorn-themed sprinkles
→ Unicorn Meringue Kisses
16 - 3 large egg whites
17 - ¾ cup superfine sugar
18 - ¼ teaspoon cream of tartar
19 - Food coloring (pink, blue, purple)
→ Unicorn Sugar Cookies
20 - 2 ½ cups all-purpose flour
21 - 1 cup unsalted butter, softened
22 - ¾ cup granulated sugar
23 - 1 large egg
24 - 1 teaspoon vanilla extract
25 - Royal icing (various pastel colors)
26 - Edible gold dust
→ Assorted Decorations
27 - Rainbow marshmallows
28 - Pastel-colored candies
29 - Edible stars and pearls
30 - Mini unicorn cake toppers
# Directions:
01 - Preheat the oven to 350°F. Line cupcake trays and baking sheets as needed.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; add alternately with milk to the mixture. Divide batter into four bowls and color each with food coloring. Layer the colored batters into cupcake liners. Bake for 18 to 20 minutes. Cool completely.
03 - Beat butter until creamy. Gradually add powdered sugar, mixing well. Add milk and vanilla; beat until fluffy. Divide into bowls, tint with food coloring, then spoon into a piping bag with colors side by side. Swirl frosting onto cooled cupcakes. Top with edible glitter and sprinkles.
04 - Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar; beat until stiff peaks form. Divide and color meringue. Pipe small kisses onto a lined baking sheet using a star tip. Bake at 200°F for 1 hour or until dry. Cool completely.
05 - Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Roll out dough to ¼-inch thickness, cut unicorn and star shapes, and bake at 350°F for 8 to 10 minutes. Cool, then decorate with pastel royal icing and edible gold dust.
06 - Arrange cupcakes, meringue kisses, and cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, and edible decorations around. Add unicorn toppers for added whimsy.
