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Unicorn Cupcakes

Our unicorn cupcakes are sure to enchant your guests and put a little sweet magic on the plate. The special cupcake recipe with two colours of dough and cream is easy and quick to prepare. The cute unicorn-patterned cupcake cases and the sugar horn you twirl yourself using soft fondant are sure to catch the eye.
We believe in unicorns!

Encores

You’ll need to add:

For the dough:

  • 1 medium egg
  • 100 ml cooking oil
  • 100 ml milk (1.5% fat)

For the cream:

  • 200 ml cold milk (1.5% fat)

For the decoration:

    • 12 toothpicks or spaghetti strands

Preparation

Make the dough
Add the cake mix, egg, cooking oil and 100 ml milk to a mixing bowl and mix using an electric hand mixer (whisk) briefly on the lowest setting first of all and then the highest setting for approx. 2 minutes until creamy.
Bake
Place 12 cases on a baking sheet. Distribute half the dough between the cases using 2 tablespoons. Set aside 2 level teaspoons of the colouring mix to make the cream later. Mix the rest of the colouring mix into the dough and pour onto the pink dough in the cases. Bake the cakes on the middle shelf of a pre-heated oven. Use a wooden skewer to check the cakes are ready before taking them out of the oven. Once baked, place the cakes on a wire rack to cool.
Decorate
Add the cold milk to a mixing bowl. Add the content of the sachet and beat using an electric hand mixer (whisk) briefly on the lowest setting and then on the highest setting for 2 minutes. Distribute half of the cream between the 12 cakes using 2 teaspoons. Quickly mix the colouring mix previously set aside into the remaining cream and distribute across the blue cream using 2 teaspoons. Chill the cakes until ready to eat.
Knead the white fondant icing briefly with your hands, roll into a long strand and split into 12 equal pieces. Roll each piece into another long strand of approx. 10 cm with pointed ends. Half the strand in the middle, place the two halves side by side and start twirling from the ends. Push the toothpicks or spaghetti strands into the horns as supports with slight rotating movements. Decorate the cupcakes with the horns shortly before eating.

We recommend baking the cupcakes in a conventional oven.

Ingredients

Baking mixture ({wheat} flour, sugar, {wheat} starch, sweet {whey} powder, modified starch, raising agent raising agents (diphosphates, sodium carbonates), salt, natural flavouring, colour carmines), Cremepowder (sugar, glucose syrup, vegetable oils (, ), modified starch, emulsifiers (mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), {skimmed milk yogurt powder}, {milk} protein, maltodextrin, thickener carrageenan, stabiliser potassium phosphates, flavouring, colours (copper complexes of cholorophylls and chlorophyllins, patent Blue V)), Fondant white (sugar, glucose syrup, vegetable fats, humectant glycerol, thickeners (xanthan gum, sodium carboxy methyl cellulose), emulsifier mono- and diglycerides of fatty acids, natural flavouring, preservative sorbic acid, acid citric acid), Colour Mix Purple (sugar, starch, colours (anthocyanins, carmines)).

Nutrition

The prepared product contains:

  100gPortion ( 64g )
Energy (kJ)1410 kJ902 kJ
Energy (kcal)337 kcal216 kcal
Fat17 g11 g
of which saturates3.7 g2.4 g
Carbohydrate41 g26 g
of which sugar25 g16 g
Protein4.4 g2.8 g
Salt0.56 g0.36 g

* Reference for an average adult (8400 kJ / 2000 kcal).

Allergens

Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Milk
  • Gluten

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg, nuts and soya.

Unicorn Cupcakes