Baking with the kids – try these fun unicorn cupcakes from Booths
How are you planning to entertain the kids over the summer holidays? Wainwright’s Yard is home to family-run supermarket, Booths, who have plenty of fun cooking and baking ideas for a rainy day. We’re sharing the recipe for these unicorn cupcakes – they’re a modern twist on a classic, and that ice cream cone ‘horn’ makes us feel rather summery too.
For the cupcakes:
175g caster sugar
175g self-raising flour
4tbsp coloured sprinkles of choice
For the buttercream:
200g butter, softened
400g icing sugar
1/2tsp vanilla extract
Pink food colouring
12 ice cream cones
2 liquorice sticks
To make the cupcakes:
1. Pre-heat the oven to 160°C (fan)/350°F/gas mark 4.
2. Line a 12-hole muffin tin with paper muffin cases.
3. Place the margarine, sugar, flour and eggs into a mixing bowl. Beat to combine using an electric mixer.
4. Fold the sprinkles (optional) into the mix and divide the mix evenly between the muffin cases.
5. Bake in the pre-heated oven for 25-30 minutes.
6. To check the cupcakes are cooked, insert a skewer into the centre, it should come out clean when cooked.
7. Remove and allow to cool for 10 minutes before placing on a cooling rack to cool completely.
To make the buttercream:
1. Place the softened butter into a large mixing bowl, sift the icing sugar into the bowl and beat to form a smooth icing. Add the vanilla extract, milk and a couple of drops of pink food colouring, mix well.
1. Place the buttercream into a piping bag fitted with a star nozzle. Pipe a rosette of buttercream on top of each cupcake.
2. Asking an adult to help, use a serrated knife to remove the base from each ice cream cone to make your unicorn horn.
3. Cut the liquorice using scissors to make eyes and eyelashes for your unicorn.
4. Decorate each cupcake with the ice cream cone horn and liquorice eyes.
5. Place on a cake stand to serve and enjoy.