Unicorn Cupcakes

I’ve finally caught on to the unicorn / rainbow trend, so let me present to you… UNICORN CUPCAKES! Colorful, cute and yummy in a single cupcake.

I made these for my friend’s birthday and they just looked so adorable all together in a little clump. Everyone loved them not only aesthetically but taste wise as well.
This creation is not my own recipe. I followed the amazing Cupcake Jemma’s youtube video, writing down all the ingredients and steps. The only different between mine and hers is that I didn’t have food coloring gel for all my colors and I used fondant instead of modeling paste. You’d think a shot which sells bakery tools and ingredients would have modeling paste, but nope. If you can get modeling paste I’d highly recommend that over fondant. Not only does it set better but it will be easier to work with as I found the fondant to kind of just flop around. I had to be very gentle as it was so fragile due to the softness of it.
I have to say I’m really proud of how they came out. Colorful and elegant with light pastel colors, it reflects everything we imagine a unicorn to be! Sure its the classic simple vanilla cupcake and vanilla buttercream. But it’s been elevated to a whole new level of amazing.
These cupcakes take a little more time and effort to make due to the little decorations and three colored buttercream! But let me tell you this. It’s totally worth it. You’ll feel a sense of achievement at the end and you’ll for sure blow everyone away with these unicorn cupcakes.
Vanilla Cupcake:
  • 125g Self Raising Flour (see notes for alternative)
  • 125g Caster Sugar
  • 1/4 tsp Baking Soda
  • 125g Unsalted Butter
  • 2 large Eggs
  • 1 1/2 tbsp Milk
  • 1/2 tsp Vanilla Extract
Vanilla Buttercream:
  • 150g Unsalted Butter
  • 1 cup Icing Sugar
  • 1/4 tsp Vanilla Extract
  • 3-4 tbsp Milk
  • Blue, Pink and White Fondant
  • Silver and Gold Edible Glitter
Vanilla Cupcakes:
  1. Preheat the oven to 170 degrees Celcius.
  2. Sift the flour, caster sugar and baking soda in a large bowl and mix to combine.
  3. Add the softened unsalted butter, eggs, milk and vanilla extract and mix until combined.
  4. Pour the batter in a lined cupcake tin and bake for about 22 minutes.
Vanilla Buttercream:
  1. Beat the softened unsalted butter for at least 5 minutes until light and fluffy and has increased in volume.
  2. Slowly add in the icing sugar in two batches. Starting on a low speed and turning to a high speed to fully incorporate the icing sugar.
  3. Once all the icing sugar has been added, pour in vanilla extract and milk. Pour the milk in a tablespoon at a time as amount required will vary depending on the temperature of your location. The buttercream should be a spreadable consistency but should be able to hold it’s shape.
  4. Split the buttercream into three separate bowl and color them with pink, blue and yellow.
  5. On cling film, spread the buttercream in rows. Roll the buttercream in the cling film into a sausage and place it into a piping bag. If you have excess cling film on the ends, simply cut it off.
  1. For the ears, roll out the blue and pink fondant. Using a small cooking cutter or the end of a piping tip, cut 24 circles out of each color.
  2. In each pink circle, use the circle cooking cutter to cut an oval shape.
  3. Using a bit of water, stick the pink oval on top of the blue circle.
  4. Grab the end of the pink oval, pinching the blue and pink fondant together to create an ear. One side should have a slightly bigger pinch / fold than the other.
  5. For the unicorn horns, take two balls of white fondant and roll it into a tear drop shape. The top should be long like a sausage and there should be a ball at the end of the teardrop.
  6. Take the two teardrops and twist the long tail around one another. Cut off the excess and place a toothpick into the unicorn horn.
  7. Mix the gold glitter with some water and paint the unicorn horns with a small paintbrush.
  1. Pipe the buttercream onto the cooled cupcakes.
  2. Using the silver glitter sprinkle it on top of the cupcakes.
  3. Place the unicorn horns and earns onto the cupcakes.
  4. Enjoy!
  • If you don’t have self raising flour you can use of 1 cup all purpose flour with 1.5 tbsp baking powder and 1/2 tsp salt.
  • I used gold glitter and mixing it with water doesn’t give the unicorn horns a vibrant gold color. It gives it a slight tint. If you can find luster dust it would work a lot better. Additionally, some advise using vodka rather than water but water will work just as well.
  • This is not my recipe and I am not taking credit for it. I followed the recipe from Cupcake Jemma’s Youtube channel.



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Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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