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2017 has been the year of the Unicorn! Mythical, magical and multicoloured - Unicorn inspired cakes are definitely one of the most showstopping baking trends this year. Our Unicorn Biscuit Box continues to be a customer favourite, and we loving the Unicorn trend at Biscuit HQ! ![]()
To celebrate this legendary creature we’ve made our very own magical biscuit topped Unicorn Cupcakes. Follow the super simple steps below, and you too can decorate and bake your very own vanilla fondant Unicorn Cupcakes. For your 12 Vanilla Cupcakes Method Step 1 - Preheat the oven to 170 C / Gas 3.
Step 2 - Line a cupcake tray with your choice of paper cupcake cases.
Step 3 - Put the butter and sugar into an electric mixer and whizz up until light and fluffy.
Step 4 - Pour in the vanilla essence and then add the eggs one at a time – mix to make a yellow batter.
Step 5 - Add the flour and mix into the wet batter until it is smooth, be careful not to over mix. Stop once in the middle of this and scrape the sides of your bowl down using a spatula.
Step 6 - Scoop roughly 2 tbsp of the mixture into each of your cupcake cases.
Step 7 - Place your tray into the oven on the middle shelf and bake for about 14 minutes. Keep an eye on them - they will be perfectly cooked when they bounce back to the touch and the top of the cupcakes look slightly sticky. If you want to, you can check if they are cooked through by inserting a tooth pick into the middle of the cupcakes, if it comes out clean – they are ready to be taken out of the oven!
Step 8 - Leave your cupcakes on a cooling rack for 30 minutes or until completely cool.
How to make: Unicorn Cupcakes
15 August 2017
|
5 mins
ingredients
- - 175g unsalted butter, at room temperature
- - 175g caster sugar
- - 175g self-raising flour (sifted)
- - 2 teaspoons vanilla extract
- - 3 medium eggs
serves:12
difficulty:easy
60 mins
Step 2 - Line a cupcake tray with your choice of paper cupcake cases.
Step 3 - Put the butter and sugar into an electric mixer and whizz up until light and fluffy.
Step 4 - Pour in the vanilla essence and then add the eggs one at a time – mix to make a yellow batter.
Step 5 - Add the flour and mix into the wet batter until it is smooth, be careful not to over mix. Stop once in the middle of this and scrape the sides of your bowl down using a spatula.
Step 6 - Scoop roughly 2 tbsp of the mixture into each of your cupcake cases.
Step 7 - Place your tray into the oven on the middle shelf and bake for about 14 minutes. Keep an eye on them - they will be perfectly cooked when they bounce back to the touch and the top of the cupcakes look slightly sticky. If you want to, you can check if they are cooked through by inserting a tooth pick into the middle of the cupcakes, if it comes out clean – they are ready to be taken out of the oven!
Step 8 - Leave your cupcakes on a cooling rack for 30 minutes or until completely cool.
Need more icing inspiration?
Discover more tips and tricks from the Icing Hall at the Ministry of Biscuits
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