Bubblegum Vodka Unicorn Cupcakes

Happy Tuesday my darlings. Last week was so busy, what with trying to plan my new kitchen, with work starting in a couple of weeks, and my husband needing my devoted attention. It's been a whirlwind, but luckily I found time to make these simple little unicorn cupcakes.

Now I've wanted to make something unicorn related for ages, and so this is what I came up with. Delightfully wonderful magic little unicorn cupcakes, which to me, looks like they're to burst into song at any moment.

Delightful unicorn magic cupcakes

This is a simple white cupcake that is truly heavenly, she's light fluffy and easy on the lips.

Cupcakes - What will I need? 

• 210g (1½ cups) - All Purpose Flour 
• 100g (1 cup) - Sugar 
• 3 Large Egg Whites (room temperature) 
• ½ Cup Milk (room temperature) 
• 1 Tsp - Vanilla Extract
• ½ Cup - Unsalted Butter
• 2 Tsp - Baking Powder 
• ¼ Tsp Rainbow Sprinkles (per cupcake)

What do I do?

1. Preheat your oven to 350F degrees and line cupcake pan with liners, then pop to one side.

2. In Your medium bowl, sift and whisk together all your dry ingredients (flour, baking powder, and salt), then pop that to one side also.

3. In your large bowl, cream together your butter and sugar for about a minute. Add your vanilla extract into your butter mix until fully incorporated, then add your egg whites one at a time. Beat until light and fluffy for about a minute.

4. Add your dry mix to your butter mix in thirds, alternating between the dry mix and milk, then finishing of with the flour until fully incorporated.

5. Divide your batter between your cupcake liners, filling each one with 2/3 full. I'm adding sprinkles to bake into the cupcakes (optional) 

6. Pop them in the oven for 16-18 minutes, or until a toothpick pops out clean.

7. Remove pan from oven, and allow to cool for 5 minutes before placing them on a wire rack to finish cooling.

Once cooled brush with a generous amount of Bubblegum Vodka, and allow to soak in (optional)

Frosting - What will I need?

• 3 Cups - Unsalted Buttercream (room temperature)
• 5 cups Powered Sugar (sifted)
• 1 Tsp - Vanilla Extract
• 2-4 Tsp - Bubblegum Vodka  (optional)
  
• Purple Food Coloring (a little at a time until its at the shade you want)
  
• Pink Food Coloring
• Fuchsia Coloring 

What do I do?

1. In your standard mixer bowl (or a large bowl) add your butter, and beat until nice a creamy (about 1 minute).

2. Pop your powered sugar in, one cup at a time, mixing on low until fully incorporated (be sure to use a low setting or your powered sugar will go everywhere).

3. Add your vanilla extract, and then whip up for 4-5 minutes, or until light and fluffy. Add 1 Tsp Bubblegum Vodka at a time, mixing in-between each one.

4. Now divide your frosting evenly between three medium size bowls, Add your three colors, one in each bowl, and mix well. 

5. Get your piping bag, pop your piping tip inside (I used Russian tip #11). Snip the end of your piping bag to allow your piping tip through, invert the bag over your hand, and place each of your colored buttercream frosting inside on opposing sides using small spatula or knife (don't overfill). Push the buttercream down getting rid of those air bubbles, and then tie the end up. Now pipe a swirl from the outside edge in. 

6. Once done, decorate however you like or check out my short tutorial video below.

Video

Here's a short tutorial video showing how I decorated my cupcakes:

Tips, Tricks & Tiaras

• Your frosting will make enough for about 12 cupcakes with high piped frosting, or 24 cupcakes spread with a knife
• If you live in warmer climate, butter melts at 90-95 degrees, so does buttercream frosting. I'd hate for you hard work to be undone, so pop them fridge then, take them out an hour before you are ready to serve. You will want to give them a little time to come back to room temperature before popping them on a plate, or giving to someone special
• This recipe is for 12 cupcakes, but if you want to bake it in cake pan, its perfect for a 3-tiered 6" cake. The baking time would be about 20 -25  minutes for the 6" cake pan (depending on your oven).