Unicorn Cupcakes Recipe
Additional ingredients to prepare cake mix per box instructions
Piping tip (number 1M)
Unicorn Horn Cupcake Toppers
Optional: food coloring (pink, blue, purple)
PREPARE cake mix according to box instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
DIVIDE frosting tubs into 3 bowls. Tint each bowl with food coloring (pink, blue and purple). Add each frosting color into a piping bag without a piping tip. Lay out a square of plastic cling. Pipe a thick line of first color of frosting. Repeat for remaining colors. Lift one side of the cling wrap and fold it over the frosting. Roll frosting log and snip any remaining cling wrap. Cut off the one end of the cling wrap on the frosting log and place into another piping bag fitted with a piping tip (number 1M).
TOP with sprinkles from frosting lid. Top with unicorn horn cupcake toppers.
Serving Size (1 Cupcake), Calories 190 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 19g, Includes 19g Added Sugars), Protein 1g, Potassium 23mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 54mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.