• Serves:18
  • Prep:60 mins
  • Cooking Time:30 mins

Unicorn cupcakes

Unicorn cupcakes are every little girl’s dream. So, set aside some mommy-daughter time to make and decorate these cute, novelty cupcakes that you can share at a kid’s party or all on your own, just because unicorns are so magically fantastic.


  • 225 g WoodenSpoon Yellow
  • 500 ml / 2 cups castor sugar
  • 4 XL eggs
  • 750 ml / 3 cups flour
  • 250 ml / 1 cup water
  • 15 ml / 3 tsp baking powder
  • 500 g WoodenSpoon White
  • 1 L (4 cups) icing sugar
  • Pink, yellow and sky blue gel food colouring
  • Jumbo disposable piping bag
  • Large star nozzle
  • 200 g white fondant icing
  • 10 ml / 2 teaspoons tylose powder
  • Gold dusting powder
  • Pink dusting powder
  • Water for mixing
  • Regular piping nozzle to cut out ears



  1. Preheat the oven to 180°C.
  2. Cream the WoodenSpoon Yellow and castor sugar until light and fluffy.
  3. Add the eggs 2 at a time and beat until well mixed.
  4. Add the flour and water and beat until just incorporated, scraping the sides and bottom of your bowl with a spatula and beating briefly again.
  5. Fold in the baking powder.
  6. Spoon the mixture into fancy lined cupcake cups.
  7. Bake for 25 – 30 minutes or until done.
  8. Place on cooling racks to cool.


  1. Beat the WoodenSpoon White until smooth.
  2. Add the icing sugar and beat until light and creamy.
  3. Divide the icing between 3 bowls, and add pink to one, yellow to another and blue to the last bowl.
  4. Cut the end of a disposable piping bag off and insert a large star nozzle.
  5. Carefully fill the piping bag with the 3 colours by using a long spatula and spreading each different colour up the side of 1/3 of the piping bag, so that you have 3 panels of colour.

To Decorate:

  1. Mix the white plastic fondant icing with tylose powder.
  2. Working quickly before the icing hardens, roll half out on a surface dusted with corn starch, cut 18 – 20 rounds using the back of a piping nozzle, cut in half
  3. and pinch the bottom together to make a unicorn ear. Leave to dry.
  4. Divide the remaining icing into 18 – 20 pieces. Roll each piece into a 10 cm long string, then fold in half and twist to make a unicorn horn. Leave to dry.
  5. Mix a little gold dust with water to make a paste and using a small paint brush, paint each horn gold and leave to dry.
  6. Mix a little pink dust with water to make a paste, and brush the inside of each ear.
  7. Pipe a rosette on each cupcake with the prepared piping bag of icing, push a horn into the centre and place an ear on each side as per the image.

* Baked, un-iced cupcakes freeze well.
* To make chocolate cupcakes, replace 3/4 cup flour with 3/4 cup cocoa powder.
* An easier way to make the unicorn ears and horn is to use 18 – 20 mini marshmallows and mini cones. Cut the mini marshmallows diagonally for the ears and paint the mini cones gold for the horn.

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