# Components:
→ Rainbow Unicorn Cupcakes
01 - 1.5 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 0.5 cup unsalted butter, softened
04 - 2 large eggs
05 - 0.5 cup whole milk
06 - 1.5 teaspoons baking powder
07 - 0.25 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 - 0.75 cup superfine sugar
18 - 0.25 teaspoon cream of tartar
19 - Food coloring (pink, blue, purple)
→ Unicorn Sugar Cookies
20 - 2.5 cups all-purpose flour
21 - 1 cup unsalted butter, softened
22 - 0.75 cup granulated sugar
23 - 1 large egg
24 - 1 teaspoon vanilla extract
25 - Royal icing (various 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
# Directions:
01 - Preheat oven to 350°F (175°C). Line cupcake trays and baking sheets as needed.
02 - Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture. Divide batter into four portions and tint each with a different food coloring. Layer colored batters into cupcake liners.
03 - Bake cupcake batter for 18 to 20 minutes. Allow cupcakes to cool completely before decorating.
04 - Beat butter until creamy. Gradually add powdered sugar, mixing thoroughly. Stir in milk and vanilla extract, beating until fluffy. Divide frosting into bowls, tint with food colorings, and fill a piping bag with multiple colors placed side by side. Swirl onto cooled cupcakes and finish with edible glitter and sprinkles.
05 - Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar; continue beating until stiff peaks develop. Separate and color meringue portions. Pipe small meringue kisses onto lined baking sheets using a star tip.
06 - Bake at 200°F (95°C) for 1 hour or until dry. Cool completely before serving.
07 - Cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually incorporate flour. Roll dough to 0.25 inch thickness. Cut into unicorn and star shapes. Bake at 350°F (175°C) for 8 to 10 minutes. Cool fully before decorating.
08 - Apply pastel-colored royal icing and dust with edible gold for finishing touches.
09 - Display cupcakes, meringue kisses, and sugar cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible decorations, and unicorn toppers for a whimsical effect.
