I found a large wooden cutting board to arrange my unicorn cake on for decorating, though a sheet pan or other large flat serving platter would work well. oz unsalted butter at room temperature. You can use salted butter, but it will affect the taste and you have to leave out the extra salt. Keep it simple. The horns look great with the white chocolate coating and silver finish, but if you want to keep it simple, just add them to your cupcakes as-is. They will look a little more “natural” but still great. The vanilla cupcakes can be made in advance as well, but I would recommend making them the day before or the day of the event for them to be at their freshest. How to Store The most beautiful vanilla funfetti cupcakes frosted with a colorful pastel buttercream frosting and sprinkles!

I do highly recommend you use a piping bag to apply the frost this unicorn cake, but if you don’t have one that’s ok. Mini Cones Mini ice cream cones have a similar shape to bugles but have a more ‘appropriate’ sweet taste. If you can’t find any that are small enough, cut off the ends of the smallest cone size you can find. Dip them in white chocolate or colored frosting and you are good to go. Unicorn Cupcakes are such a fun way to celebrate a birthday! Fill vanilla cupcakes with sprinkles and top with a swirled colorful frosting. Kids and adults will love this easy cupcake recipe! Getting the look of the main on theunicorn cake usually requires a lot of different piping nozzles, but if you’re not a good piper you can buy some of these mini meringues from any supermarket and use those – I popped them on my cake in between the buttercream because I love the crunch they add! Do you regularly bake birthday cakes? I would love to hear some of your tips and what creations you’ve made – post them in the comments below!

Rainbow Desserts

Learn the technique. Watch my video on How to Frost Cupcakes so that you’re not guessing how to do it with the actual cupcakes. If you are piping your frosting with a piping bag, make sure it is slightly stiff. You don’t want it to run down the side of your cake! Freeze. If you’d like to freeze cupcakes, it’s best to do so before they’re frosted. Store unfrosted cupcakes airtight and keep them frozen for up to 1 month. Defrost the cupcakes in the fridge before frosting. In a large mixing bowl, beat butter with a handheld electric mixer for about 30 seconds. Add the granulated white sugar and 1 teaspoon of pure vanilla extract. Beat until combined. Add the egg whites gradually, one at a time beat well after adding each one.

Snip them. You will only need one mini marshmallow for every unicorn. Cut each marshmallow in half, diagonally. Then cut one of the pointed ends off. Repeat this for every marshmallow until you have two ears for every cupcake. Reduce the speed to medium and start adding your softened unsalted butter in small pieces until all the butter has been added. Although these unicorn cupcakes are best assembled the same day, whether or not you can make them in advance depends on whether you used regular mini ice cream cones or Muddy Bites for the horns. Place the horn where you released the pressure and lifted the piping bag to cover that less-than-perfect end. Then add two unicorn ears, one on each side.Divide frosting between 3-7 bowls depending on how many colors you are using, and color the frosting using gel food coloring for the most vibrant colors.

There are so many options when it comes to unicorn cupcakes – fondant horns, food-related decor, sprinkle-filled centers. It’s hard to decide what to do! What I love about these particular unicorn cupcakes is that there are several options for the horn. You can make it as simple or complicated as you want with the mini ice cream cones. The ears are made of marshmallows, so that’s also nice and simple. And then the rest is buttercream. Aside from assembling them, you can also prep most elements ahead. Use scissors to carefully snip off the bottom of the ice cream cones above the two main rings so they’re quite so tall/big. If you’re using Muddy Bites, you can skip this step. Set them aside. I think a unicorn cupcake has to have a colorful swirled frosting and lots of sprinkles. For these cupcakes I let the swirled frosting be the star of the outside of the cupcake and made the sprinkles the star of the inside!

5 Bake From Scratch Secrets!

I always like to work ahead, which is one of my hostess with the mostess tips to keeping stress free when my guests arrive. Any chef will tell you that a recipe is as good as its ingredients. Buttercream frosting consists of just a few ingredients. Egg white (basically tasteless), sugar (sweet but tasteless so to speak), butter and vanilla. The butter and vanilla is where you get your flavor so the better your butter and vanilla, the better your buttercream frosting will taste.

We do not suggest using canned frosting for the rainbow swirl buttercream. Frosting in a can will droop after you pipe it and will not hold up very well.

Place the egg whites and powdered sugar in a mixing bowl. Attach the whisk and mix the ingredients over low heat, then whisk over high heat for 5 minutes. This easy DIY unicorn cake uses shortcuts from the store, a simple design, and creative decorating ideas. Today, we’re going to brighten up your next birthday or celebration with these dreamy frosted unicorn cupcakes! These delightfully decorated cupcakes are my interpretation of the viral unicorn cupcake trend, with no horns and ears required. Unicorns come in all shapes, sizes, and colors, after all.