# 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 (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 the oven to 350°F. Line cupcake trays and baking sheets as needed.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla extract. In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients alternately with milk to the creamed mixture. Divide batter into four bowls and tint each with a different food coloring. Layer colored batters into lined cupcake molds. Bake for 18 to 20 minutes, then cool completely.
03 - Beat softened butter until creamy. Gradually add powdered sugar, mixing continuously. Incorporate milk and vanilla extract, continuing to beat until the frosting is light and fluffy. Divide into separate bowls and tint each with selected food coloring. Transfer colored frosting into a piping bag with side-by-side color arrangement. Pipe swirled frosting onto cooled cupcakes and embellish with edible glitter and sprinkles.
04 - Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, beating until stiff peaks develop. Divide meringue into portions and tint each with food coloring. Pipe small kisses onto a lined baking sheet using a star tip. Bake at 200°F for one hour or until dry. Allow to cool completely.
05 - Cream butter and sugar until light and fluffy. Add egg and vanilla extract, beating well. Gradually incorporate flour to form a dough. Roll dough to a ¼-inch thickness and cut out unicorn and star shapes with cookie cutters. Bake at 350°F for 8 to 10 minutes. Cool and decorate with pastel royal icing and edible gold dust.
06 - Place cupcakes, meringue kisses, and decorated cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible stars and pearls, and place mini unicorn cake toppers for a festive presentation.
