These cupcakes are “grand baby-inspired” for sure! Vanilla cake, with vanilla butter cream cheese frosting. Then topped with bright, colorful, whimsical sprinkles! I put together a variety of shapes, sizes, and a bright color combination with the help of my faithful assistant Natalie.
I made little unicorn horns, with white candy melts from the craft store. I’m not a fan of fondant, so swirling these together myself was out of the question. I found a plastic mold online – that would allow me to make them just the right size for a cupcake, and the added white chocolate was pure yumminess! For the cupcakes, you can use any flavor you like. My go to for vanilla cake, is King Arthur Golden Vanilla cake mix, available online. www.kingarthurflour.com.
I started with the unicorn horns – you will need some white candy melts, #10 plastic unicorn horn mold (available online at Amazon, and Walmart). Melt the candy melts in the microwave, at 20 second intervals – til melted and smooth. Fill a piping bag with the warm mixture, and cut the tip off the bag. Squeeze a small amount into each horn mold, til each is filled. Place trays in freeze for 10 min to set. Pop out each horn onto cutting board. I cut off each horn about 1/4″ from the base, to shorten them a bit. Place in refrigerator til ready to use.
Bake your cupcakes, and cool completely.
Mix up a batch of my butter cream cheese frosting.
Butter Cream Cheese Frosting
1/2 cup butter (room temp)
8 oz cream cheese (room temp)
4 c powdered sugar
1 tsp vanilla extract
Add butter, cream cheese, and flavoring to a stand mixing bowl, with a paddle attachment. Mix on medium speed until very smooth. Add powdered sugar, 1 cup at a time. Start the mixer on LOW (you can even pulse it a few times, to incorporate the sugar into the creamed mixture, to avoid the sugar going all over you and the counter!) Then mix on med – med high, til well-blended. Once all 4 cups of sugar are incorporated, blend on high til there is a smooth, whipped appearance. Now is the time to add any coloring you may like. Blend again.
Fill a piping bag with whatever tip you like. I used a Wilton 6B, but since you will completely covering the frosting with sprinkles, the tip design will not matter. Swirl each cupcake with frosting, then sprinkle COMPLETELY with the sprinkle mixture. Top with a unicorn horn. For a little extra “bling”, sprinkle with some edible glitter!
Refrigerate, covered, for up to 1 week. So cute!
