Pink Swirl Unicorn Fantasy Cupcakes
Equipment
Ingredients
Cupcake Batter
cake flour (room_temperature)
200 g
granulated sugar
212 g
baking soda
1 g
baking powder
6 g
fine salt
1 g
unsalted butter (melted)
170 g
large eggs (room_temperature)
2 pcs
pure vanilla extract
15 ml
sour cream (room_temperature)
120 g
whole milk (room_temperature)
118 ml
Buttercream Frosting
unsalted butter (room_temperature)
339 g
fine salt
1 g
pure vanilla extract
5 ml
powdered sugar
510 g
heavy cream
30 ml
Decoration
pink gel food coloring
2 ml
unicorn fantasy sprinkle mix
50 g
Instructions
Preheat oven
Preheat the oven to 175°C and line a cupcake pan with paper liners.
Mix dry ingredients
In a large bowl, whisk together cake flour, granulated sugar, baking soda, baking powder, and salt until evenly combined.
Mix wet ingredients
In another bowl, whisk together melted butter, eggs, vanilla extract, sour cream, and milk until smooth.
Combine wet and dry
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
Fill cupcake liners
Fill each cupcake liner about ⅔ full with batter.
Bake cupcakes
Bake in the preheated oven for 18-22 minutes until a toothpick inserted in the center comes out clean.
Cool cupcakes
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make buttercream
Beat the softened butter with salt until light and fluffy, about 3 minutes.
Add powdered sugar and cream
Gradually add powdered sugar, alternating with heavy cream and vanilla. Beat until light and fluffy.
Color the buttercream
Divide the buttercream into bowls and tint with pink gel food coloring until desired shade is achieved.
Frost the cupcakes
Pipe or spread the pink buttercream onto completely cooled cupcakes.
Add sprinkles
Immediately sprinkle the unicorn fantasy sprinkles generously over the frosted cupcakes.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture
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