Unicorn Swirl Cupcakes
Makes Approximately 12 Cupcakes
- 1 and 1/4 cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1/4 cup vegetable oil
- 2 tablespoons vanilla extract
- 1 large egg
- 1/2 cup water
- 12 Edible Gold Sugar Unicorn Horns
- Rainbow Swirl Piping Bag
- 12 Mini Marshmallows
- Gold Sugar Sprinkles
Preheat oven to 350°F and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large bowl and combine. Set aside. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and whisk to combine.
Add the wet ingredients to the dry ingredients and mix until well combined. Slowly add the water to the batter and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Fill the cupcake liners slightly over half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool completely before decorating.
Using your rainbow swirl piping bag, place the top of the bag between your thumb and pointer finger and wrap your palm around the top of the bag. Squeezing from the top and using your other hand to guide the piping bag, pipe circles on the top of your cupcakes from the outside to the inside until the top is covered. Repeat for all cupcakes.
Using a pair of scissors or kitchen shears, cut your mini marshmallows in half diagonally. Then dip the sticky side into the gold sugar sprinkles. Repeat process so you have two marshmallow halves for each cupcake. Top your cupcake with the gold sugar (edible) unicorn horns and two ears (one on each side). Enjoy!
Makes 8 Donuts
- 2 cups vegetable oil
- 1 can (16.3 oz) Pillsbury™ Grands!™ Biscuits
- 1 container of White Icing
- Black Icing in a piping bag
- 16 Toothpicks
- 8 Mini Marshmallows
- Gold Sugar Sprinkles
- 8 Plastic Gold Unicorn horns
In a deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit or make a hole in the middle with your thumb.
Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 3 to 5 minutes.
Decorate your donuts.
Once cooled, dip the top of each donut into the white icing included in your kit. You may want to pour your icing into a wider bowl or on a small plate to dip easier. Set dipped donuts aside.
Using a pair of scissors or kitchen shears, cut your mini marshmallows in half diagonally. Then dip the sticky side into the gold sugar sprinkles. Repeat process so you have two marshmallow halves for each donut. Stick toothpicks into each marshmallow half and set aside.
Using a rainbow swirl piping bag, place the top of the bag between your thumb and pointer finger and wrap your palm around the top of the bag. Squeezing from the top and using your other hand to guide the piping bag, pipe a few small swirls onto the top of each donut to make the unicorn hair. Repeat for all 8 donuts.
Using the black icing piping bag in your kit, pipe the eyes onto each unicorn donut. Stick a plastic horn into the top side of each donut near the part you piped the hair. Then stick one prepared marshmallow ear on each side of the horn and enjoy your magical donuts!
Makes 1 Small Pan (About 10 pieces) of Fudge
- 12 oz. white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Purple food coloring
- Unicorn Sprinkles
- Pan and Parchment Paper
Prepare a pan with parchment paper, letting the paper stick up for easy lifting later.
Place white chocolate, heavy cream and vanilla extract into a microwave safe bowl. Melt in 30 second intervals until smooth.
Using a toothpick or butter knife, add purple food coloring a little at a time to the melted chocolate until you get your desired color.
Pour the colored chocolate into the prepared pan and smooth with a knife or offset spatula. Top with unicorn sprinkles and press lightly into the fudge.
Place in the fridge for at least an hour and cut into squares. Serve and enjoy!