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Highway Unicorn Cupcakes

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Highway Unicorn Cupcakes! Here’s the cupcake version of my highway unicorn series! I have a cake version and macaron version too if you want to check them out! This design is inspired by Lady Gagas song of the same name. And they look like the way that song makes me feel!

Highway Unicorn Cupcakes

Colourful vanilla cupcakes with coloured vanilla buttercream on top, sprinkled with shiny sprinkles.

Highway Unicorn Cupcakes

Highway Unicorn Cupcakes

Colourful vanilla cupcakes with coloured vanilla buttercream on top, sprinkled with shiny sprinkles.

Serves 20

5 from 2 votes
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Prep: 45 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Calories: 177kcal
Author: Nick Makrides

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 4 drops (4 drops) pink food gel
  • 2 (2) blue pink food gel
  • 2 drop (2 drop) purple food dye
  • Pink and purple sprinkles

Frosting

  • 1 batch (1 batch) vanilla buttercream frosting
  • 2 drops (2 drops) pink food gel
  • 2 (2) blue pink food gel
  • 1 drop (1 drop) purple food dye

Learn How To Make it! [VIDEO]


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Split the batter between three bowls. Colour one blue, one pink and the other with 2 drops of pink and two drops of purple. Transfer batter to three separate piping bags and pipe little blobs of each colour in the cupcake liners until it’s filled ¾ of the way.
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting colour each one blue, purple and pink (same as the batter). Fit the end of a piping bag with a round tip and add a teaspoon of each coloured frosting in the bag (just randomly)
  • Core the centre of each cupcake and fill with sprinkles.
  • Frost three blobs of frosting on the cupcake. The bottom one being the biggest and the top one being smaller. Continue piping little blobs around each blob finishing with one final blob on top.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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