# What you'll need:
→ 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
# Method:
01 - Preheat the oven to 350°F. Line cupcake trays and baking sheets with liners or parchment paper as needed.
02 - In a bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt; gradually add to the wet mixture alternately with milk, mixing gently. Divide batter into four bowls and tint each with a different food coloring. Layer colored batters into cupcake liners and bake 18 to 20 minutes. Allow cupcakes to cool completely.
03 - Beat unsalted butter until creamy. Gradually add powdered sugar, mixing thoroughly after each addition. Add milk and vanilla extract; beat until the frosting is light and fluffy. Divide frosting into separate bowls and tint each to match cupcake colors. Fill a piping bag with the colors side by side and swirl the frosting onto cooled cupcakes. Garnish with edible glitter and unicorn-themed sprinkles.
04 - Whisk egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar while continuing to beat until stiff peaks develop. Divide and tint meringue with food coloring. Transfer to a piping bag fitted with a star tip and pipe small kisses onto lined baking sheets. Bake at 200°F for 1 hour or until dry. Cool fully on racks.
05 - Cream butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add flour and mix to form a dough. Roll dough to 1/4-inch thickness, cut into unicorn and star shapes. Bake at 350°F for 8 to 10 minutes until edges are lightly golden. Cool completely before decorating with pastel royal icing and edible gold dust.
06 - Arrange cupcakes, meringue kisses, and decorated cookies on tiered stands. Scatter rainbow marshmallows, pastel-colored candies, edible stars, pearls, and unicorn toppers across the display for a festive presentation.
