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Unicorn Cupcakes

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Unicorn Cupcakes
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Servings
Ingredients
Vanilla Cupcake Recipe (makes 24 cupcakes)
  • 2 3/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter
  • 1 3/4 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1 cup sour cream room temperature
Classic Vanilla Buttercream Recipe (makes 3 cups)
  • 1 1/2 cups sugar
  • 5 egg whites
  • 1 lb. unsalted butter slightly softened and cut into tablespoon size pieces
  • 2 tablespoons vanilla extract
  • 1 teaspoon kosher salt
Servings
Ingredients
Vanilla Cupcake Recipe (makes 24 cupcakes)
  • 2 3/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter
  • 1 3/4 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1 cup sour cream room temperature
Classic Vanilla Buttercream Recipe (makes 3 cups)
  • 1 1/2 cups sugar
  • 5 egg whites
  • 1 lb. unsalted butter slightly softened and cut into tablespoon size pieces
  • 2 tablespoons vanilla extract
  • 1 teaspoon kosher salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Vanilla Cupcakes
  1. Heat oven to 350 degrees F. Line 24 cupcake wells with liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a stand mixer bowl, fitted with a flat beater, cream butter on medium high for 1 minute. Gradually add in sugar and beat until well combined.
  4. Turn mixer to low and add eggs in one at a time, scraping down sides as needed and making sure each addition is fully incorporated before adding the next. Add vanilla and beat until combined.
  5. Add flour and sour cream in three parts. Beat each addition on low until batter is moistened, then increase speed to medium and beat for 15 seconds. Scrape down sides between each addition.
  6. Fill wells 3/4 full. Bake at 350 degrees F until cake tester inserted in middle is free of wet crumbs, about 15-17 minutes. Remove from oven and transfer pan to a wire rack to cool for 5 minutes before removing cupcakes from pan. Allow cupcakes to cool completely before frosting.
For the Classic Vanilla Buttercream
  1. Place sugar and egg whites in a heat proof bowl over (not on, think bain marie) simmering water. Clip a thermometer to side of bowl. Stir and cook mixture over medium heat until it reaches 160 degrees F.
  2. Remove from heat and transfer mixture to a stand mixer bowl fitted with a whisk attachment. Beat on low, gradually working up to high as mixture becomes less opaque. Once mixture is solid white, increase speed to highest setting and beat until stiff peaks are formed and mixture is warm to the touch.
  3. Turn mixer down slightly and add butter in one piece at a time, making sure each piece is incorporated before adding the next one.
  4. Once all pieces are added, beat for another 2-4 minutes or until piping consistency is achieved.
  5. *Divide and color frosting as preferred. I used Ateco’s: electric pink, sky blue, electric green, electric purple and teal.

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