# Components:
→ Rainbow Unicorn Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 2 large eggs
05 - ½ cup whole milk
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - Food coloring: pink, blue, purple, yellow
→ Magical Unicorn Frosting
10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar
12 - 2 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Food coloring matching cupcake colors
15 - Edible glitter and unicorn-themed sprinkles
→ Unicorn Meringue Kisses
16 - 3 large egg whites
17 - ¾ cup superfine sugar
18 - ¼ teaspoon cream of tartar
19 - Food coloring: pink, blue, purple
→ Unicorn Sugar Cookies
20 - 2 ½ cups all-purpose flour
21 - 1 cup unsalted butter, softened
22 - ¾ cup granulated sugar
23 - 1 large egg
24 - 1 teaspoon vanilla extract
25 - Royal icing in pastel colors
26 - Edible gold dust
→ Assorted Decorations
27 - Rainbow marshmallows
28 - Pastel-colored candies
29 - Edible stars and pearls
30 - Mini unicorn cake toppers
# Method:
01 - Preheat the oven to 350°F. Line cupcake trays and baking sheets with liners or parchment paper as needed.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla extract. In a separate bowl, combine flour, baking powder, and salt; add alternately with milk to the butter mixture. Divide batter into four bowls, tint each with food coloring, then layer into cupcake liners. Bake for 18 to 20 minutes until a toothpick comes out clean. Cool completely.
03 - Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract, beating until light and fluffy. Divide into bowls, tint with desired colors, then load into a piping bag with colors side by side. Pipe swirled frosting onto cooled cupcakes and decorate with edible glitter and sprinkles.
04 - Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar and continue beating until stiff peaks form. Divide and tint meringue portions. Pipe star-shaped kisses onto a lined baking sheet using a star tip. Bake at 200°F for 1 hour or until dry and crisp. Cool completely.
05 - Cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour until dough forms. Roll dough to ¼-inch thickness and cut into unicorn and star shapes. Bake at 350°F for 8 to 10 minutes until edges are lightly browned. Cool, then decorate with pastel royal icing and edible gold dust.
06 - Arrange cupcakes, meringue kisses, and cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible stars, and pearls around. Add mini unicorn cake toppers for a magical presentation.
