Unicorn cupcakes

A baking theme that’s been popular for quite some time – unicorns! It’s safe to say that unicorn cupcakes never go out of style, and you’re never too old for them. I originally planned to make them for Children’s Day, but didn’t manage in time – so I made them later… for the kids and a little bit for myself too ;). Soft pastels, my favourite shades, and above all that ever-present pink that’s been ruling my baking since spring. As my daughters put it, these cupcakes are “cute” – and they’ll definitely steal the show at any birthday party :).

Makes 12.

Ingredients for the cupcakes:

• 160 g butter
• 120 g caster sugar
• 180 g plain flour
• 1½ teaspoons baking powder
• 3 eggs
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod
• 3 tablespoons milk

All ingredients should be at room temperature. Sift together the flour and baking powder.

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Fold in the dry ingredients gently, just until combined. Add the milk and mix lightly.

Line a muffin tin with paper cases and fill each about three-quarters full.

Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack.

Ingredients for condensed milk buttercream:

• 300 g butter, softened
• 180 g sweetened condensed milk
• flavouring/extract of choice
• food colouring (gel, paste or powder)

All ingredients should be at room temperature.

Beat the butter until very light and fluffy (this may take several minutes). Gradually add the condensed milk, beating continuously until smooth and creamy. Add flavouring to taste.

Divide the buttercream into portions and colour each with different food colouring. Transfer to piping bags fitted with decorative nozzles.

Additionally:

• approx. 400 g white fondant
• food colouring
• sprinkles
• toothpicks

Colour the fondant as desired.

Unicorn horns: Roll small portions (about 13 g each) into thin ropes, slightly tapered at one end. Twist two ropes together and shape into a horn. Insert a toothpick to hold the shape.

Ears: Roll out fondant thinly in two colours. Cut circles (one larger, one smaller), place the smaller on top, fold slightly and shape into ears.

Assembly:

Insert the horns into the cooled cupcakes. Pipe the buttercream on top, then add the ears. Finish with sprinkles and chill briefly.

Enjoy!