A whimsical spread featuring colorful unicorn-inspired cupcakes, meringues, cookies, and decorations.
# Ingredient List:
→ Rainbow Unicorn Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 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 - 3/4 cup superfine sugar
18 - 1/4 teaspoon cream of tartar
19 - Food coloring (pink, blue, purple)
→ Unicorn Sugar Cookies
20 - 2 1/2 cups all-purpose flour
21 - 1 cup unsalted butter, softened
22 - 3/4 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
# How-To Steps:
01 - Preheat the oven to 350°F. Line cupcake trays and baking sheets as required.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt; alternately add to mixture with milk. Divide batter into four portions and tint each with food coloring. Layer colored batter into cupcake liners.
03 - Bake cupcakes at 350°F for 18 to 20 minutes. Allow cupcakes to cool completely before decorating.
04 - Beat softened butter until creamy. Gradually incorporate powdered sugar while mixing. Add milk and vanilla, then beat until light and fluffy. Divide frosting into bowls and tint with food coloring. Fill a piping bag with colors arranged side by side.
05 - Pipe the colored frosting onto cooled cupcakes in swirls. Garnish with edible glitter and themed sprinkles.
06 - Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, beating until stiff peaks emerge. Divide and color the meringue mixture. Pipe small kisses using a star tip onto lined baking sheets.
07 - Bake meringue kisses at 200°F for 1 hour or until dry. Cool thoroughly before serving or decorating.
08 - Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour, mixing to form dough. Roll dough to 1/4 inch thickness and cut into unicorn and star shapes.
09 - Bake cookies at 350°F for 8 to 10 minutes until edges are lightly golden. Cool completely, then decorate with pastel royal icing and a light dusting of edible gold.
10 - Arrange cupcakes, meringue kisses, and cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible stars, and pearls around. Add mini unicorn cake toppers for a whimsical finish.
