<\/p>\n

\n

A baking theme that\u2019s been popular for quite some time \u2013 unicorns! It\u2019s safe to say that unicorn cupcakes never go out of style, and you\u2019re never too old for them. I originally planned to make them for Children\u2019s Day, but didn\u2019t manage in time \u2013 so I made them later\u2026 for the kids and a little bit for myself too ;). Soft pastels, my favourite shades, and above all that ever-present pink that\u2019s been ruling my baking since spring. As my daughters put it, these cupcakes are \u201ccute\u201d \u2013 and they\u2019ll definitely steal the show at any birthday party :).<\/em><\/p>\n<\/blockquote>\n

Makes 12.<\/span><\/p>\n

Ingredients for the cupcakes:<\/span><\/p>\n

\n
• 160 g butter<\/li>\n
• 120 g caster sugar<\/li>\n
• 180 g plain flour<\/li>\n
• 1\u00bd teaspoons baking powder<\/li>\n
• 3 eggs<\/li>\n
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod<\/li>\n
• 3 tablespoons milk<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Sift together the flour and baking powder.<\/p>\n

  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.<\/p>\n

  Line a muffin tin with paper cases and fill each about three-quarters full.<\/p>\n

  Bake at 170\u00b0C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack.<\/p>\n

  Ingredients for condensed milk buttercream:<\/span><\/p>\n

  \n
  • 300 g butter, softened<\/li>\n
  • 180 g sweetened condensed milk<\/li>\n
  • flavouring\/extract of choice<\/li>\n
  • food colouring (gel, paste or powder)<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    Divide the buttercream into portions and colour each with different food colouring. Transfer to piping bags fitted with decorative nozzles.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • approx. 400 g white fondant<\/li>\n
    • food colouring<\/li>\n
    • sprinkles<\/li>\n
    • toothpicks<\/li>\n<\/ul>\n

      Colour the fondant as desired.<\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      Assembly:<\/strong><\/p>\n

      Insert the horns into the cooled cupcakes. Pipe the buttercream on top, then add the ears. Finish with sprinkles and chill briefly.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A baking theme that\u2019s been popular for quite some time \u2013 unicorns! It\u2019s safe to say that unicorn cupcakes never go out of style, and you\u2019re never too old for them. I originally planned to make them for Children\u2019s Day, but didn\u2019t manage in time \u2013 so I made them later\u2026 <\/p>\n","protected":false},"author":1,"featured_media":6500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,70],"tags":[370],"duration":[],"tag_group":[],"class_list":["post-6499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cupcakes","category-kids-baking","tag-condensed-milk"],"acf":[],"yoast_head":"\n