These colourful cupcakes are the perfect birthday treat for the classroom.
Serves1212
Cook time25 mins25 minutes
Prep time30 mins30 minutes, + overnight standing time
+ overnight standing time
Ingredients
40g Coles Ready-To-Roll White Icing
1 1/2 cups (225g) plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
115g butter, softened
1 cup (220g) caster sugar
3 Coles Australian Free Range Egg whites
1 tsp vanilla bean paste
1/2 cup (120g) sour cream
1/2 cup (125ml) milk
Queen Unicorn Confetti sprinkles, to decorate
Unicorn buttercream
250g unsalted butter, softened
3 1/4 cups (520g) icing sugar mixture
2 tbs thickened cream
1 tsp vanilla bean paste
Red, blue, green and yellow liquid food colouring
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Divide the ready-to-roll icing into 12 portions. Roll out each portion on a clean work surface lightly dusted with icing sugar to a 2-3mm-thick, 10cm-long log. Fold 1 piece in half and gently twist to make a horn shape, gently rolling 1 end between your fingertips to make a point. Repeat with the remaining pieces to make 12 horns. Place on a baking tray lined with baking paper. Set aside at room temperature overnight to harden.
Step 2
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Whisk the flour, baking powder and bicarbonate of soda in a bowl.
Step 3
Use an electric mixer to beat the butter in a bowl on high speed for 1 min or until pale. Add the sugar and beat, scraping down the side of the bowl occasionally, for 2 mins or until smooth and creamy. Add the egg whites and vanilla. Beat on medium-high speed until combined. Beat in the sour cream, scraping down the side of the bowl occasionally.
Step 4
Add the flour mixture to the butter mixture and beat on low speed until just combined. With the motor running, gradually beat in the milk until combined (don’t overmix).
Step 5
Divide evenly among paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
Step 6
Meanwhile, to make the unicorn buttercream, use a clean electric mixer to beat the butter in a bowl until pale. Add the icing sugar, in 3 batches, beating after each addition until combined. Add the cream and vanilla and beat until combined.
Step 7
Divide the buttercream evenly into 4 portions. Tint each portion with red, blue, green or yellow food colouring. Place a piece of plastic wrap on a work surface. Arrange the buttercream portions side-by-side on the wrap. Use your hands to roll the plastic wrap into a log and twist the ends. Cut off 1 end and place in a piping bag fitted with a fluted nozzle. Pipe buttercream over the cupcakes. Decorate with the unicorn horns and confetti.
Prep time30 mins30 minutes, + overnight standing time
+ overnight standing time
Ingredients
40g Coles Ready-To-Roll White Icing
1 1/2 cups (225g) plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
115g butter, softened
1 cup (220g) caster sugar
3 Coles Australian Free Range Egg whites
1 tsp vanilla bean paste
1/2 cup (120g) sour cream
1/2 cup (125ml) milk
Queen Unicorn Confetti sprinkles, to decorate
Unicorn buttercream
250g unsalted butter, softened
3 1/4 cups (520g) icing sugar mixture
2 tbs thickened cream
1 tsp vanilla bean paste
Red, blue, green and yellow liquid food colouring
Description
These colourful cupcakes are the perfect birthday treat for the classroom.
Method
Step 1
Divide the ready-to-roll icing into 12 portions. Roll out each portion on a clean work surface lightly dusted with icing sugar to a 2-3mm-thick, 10cm-long log. Fold 1 piece in half and gently twist to make a horn shape, gently rolling 1 end between your fingertips to make a point. Repeat with the remaining pieces to make 12 horns. Place on a baking tray lined with baking paper. Set aside at room temperature overnight to harden.
Step 2
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Whisk the flour, baking powder and bicarbonate of soda in a bowl.
Step 3
Use an electric mixer to beat the butter in a bowl on high speed for 1 min or until pale. Add the sugar and beat, scraping down the side of the bowl occasionally, for 2 mins or until smooth and creamy. Add the egg whites and vanilla. Beat on medium-high speed until combined. Beat in the sour cream, scraping down the side of the bowl occasionally.
Step 4
Add the flour mixture to the butter mixture and beat on low speed until just combined. With the motor running, gradually beat in the milk until combined (don’t overmix).
Step 5
Divide evenly among paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
Step 6
Meanwhile, to make the unicorn buttercream, use a clean electric mixer to beat the butter in a bowl until pale. Add the icing sugar, in 3 batches, beating after each addition until combined. Add the cream and vanilla and beat until combined.
Step 7
Divide the buttercream evenly into 4 portions. Tint each portion with red, blue, green or yellow food colouring. Place a piece of plastic wrap on a work surface. Arrange the buttercream portions side-by-side on the wrap. Use your hands to roll the plastic wrap into a log and twist the ends. Cut off 1 end and place in a piping bag fitted with a fluted nozzle. Pipe buttercream over the cupcakes. Decorate with the unicorn horns and confetti.
