Cupcakes Archives - Page 6 of 39 - Garden Seeds and Honey Bees

Unicorn Birthday Cake

Special Supplies:

*Unicorn Horn Candles and Ears found at Walmart

*Letter Mold Found at Walmart

*Wilton Candy Melts and Unicorn Sprinkles

*2 Round Cake pans, 8 inch, lined with parchment paper

*Cooking Spray, like Pam

Cake

Preheat oven 325*F.

*2 and 1/4 cups Cake Flour,sift and then measure

*1\2 cup White Wheat Pastry Flour, sift and then measure

*2 and 1/2 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*4 Eggs, room temperature

*1 cup canned Evaporated Milk

*1 tablespoon Vanilla Extract, add to milk

*1/2 teaspoon Almond Extract, add to milk

*1/2 cup Sprinkles or Fruity Pebbles (Note: If you use Fruity Pebbles in the cake they will be chewy)

*Fruity Pebbles for decorating the cake or Sprinkles, we used Wilton Unicorn Mix, Walmart.com

**Aluminum round cake pans of choice, we used 3 (8 inch)

Instructions:

In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.

In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Stir in Fruity Pebbles or Sprinkles

Use 2 round 8 or 9 inch cake pans (9 inch pans make thinner layers) or 3 round 6 inch cake pans, sprayed with cooking spray and lined with parchment. Then sprinkle a small amount of flour in each pan to coat cooking spray. This helps cakes to release from the pan after baking, tap out any unused flour.

Pour cake batter evenly between baking pans.

Bake in a 325*F. oven for 30-40 minutes or using a toothpick inserted to the middle of the cake comes out clean also depending on your pan size.

Remove cakes from the oven and allow to cool slightly, about 10 minutes and then running a plastic knife around the edge of the cake, if needed and allow cakes to cool on cooling racks until completely cool, frost as desired.

*Note: It’s easier to frost a cold cake. Refrigerate cake until cold 20 minutes. Frost with a light coat of frosting (crumb coat). Refrigerate again until cold 10 minutes or so… Then frost cake. Use a bench scraper to smooth sides and offset spatula to smooth frosted top. If frosting gets to soft refrigerate a 5 to 10 minutes and start frosting again.

White Chocolate Butter Cream Frosting

*Make sure all ingredients are at room temperature or chocolate will clump.

*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream, room temperature

*2 teaspoons Vanilla Extract

*1/4 cup White Chocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, melted (Make sure to slowly mix in with creamed butter and sugar)

*Pinch of Sea Salt

In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping cream. Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips. Add more powdered sugar, only if needed.

Melting Wafer Letters

*Purple Candy Melts, Wilton

*Hot Pink Candy Melts, Wilton

*Gold Candy Melts, Wilton

Instructions:

*Melt one color at a time in microwaveable bowls.

*1/2 cup Candy Melts, melted in the microwave in 30 second increments or according to package instructions (start with 1/2 cup and melts, more as needed)

Unicorn Molds found at Walmart

Birthday Letters, Candy Melts and Sprinkles we found at Walmart in store

Also see Rainbow Unicorn Birthday Party

See Unicorn Cupcakes

See Rainbow Unicorn Birthday Party

Lindy

Unicorn Cupcakes

Cupcakes

*Makes 2 Dozen

Special Supplies:

**Cupcake Liners, we used Wilton White

**Muffin/cupcake tins

**4 Piping Bags and 1 Star Tip (1M)

*Caramel Melting Wafers for the Unicorn Horn

*Wilton Gold Sprinkles

*Food Colorings: Red, Yellow and Blue

*Plastic Wrap, for frosting

*Gold Food Safe Spray, Wiltons Gold Mist, optional

*Unicorn Horn Mold, we found ours at Walmart in store (Way to Celebrate Unicorn Mold)

*Preheat oven 325*F.

Cupcake Ingredients:

*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*1 cup canned Evaporated Milk
*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)
*Cooking Spray
*Parchment Paper, cupcake liner if using that option
**Aluminum round cake pans

Directions:

*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.

*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium-low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.

*Bake in an 325*F. oven for 25-30 minutes or using a toothpick inserted to the middle of the cupcake comes out clean or spring back when touched.

*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.

Frosting

1/4 cup Cream Cheese (2 ounces)

2 and 1/4 sticks butter, almost room temperature

6 cups powdered sugar

3 tablespoons Heavy Whipping Cream

1 tablespoon Vanilla Extract

Pinch of sea salt or to taste

*Food Colorings: We used Wilton: Red, Yellow and blue

Directions:

In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.

Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.

Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for 1 to 2 minutes to remove air bubbles.

Divide frosting evenly into 3 bowls. Add food coloring to each bowl using a different color to each bowl start with a drop at a time until desired colors are achieved. Using 3 piping bags with the end cut off about 1/2 inch; Add a different color frosting to each bag. See Note for the 4th piping bag.

Note: For the rainbow look. Pipe each color of frosting onto a long flat piece of plastic wrap (about 18 inches long) in 3 (12 inch rows) long rows right next to each other leaving 3 inches of plastic wrap at the end for twisting. Wrap up on one long side of the plastic wrap over piped frosting and wrap the other side over making a long log. Twist each end and then cut off one of the twisted ends up to the frosting. Place this open end of frosting into a 4th piping bag with star tip and proceed to pipe frosting on cupcakes. Start at the edge of each cupcake making a beehive shape. Add unicorn horn and sprinkles to each cupcake.