# 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 in 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. Prepare cupcake trays and lining baking sheets as required.
02 - Cream the butter and sugar until fluffy. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt; gradually add alternately with milk to the mixture. Divide batter evenly into four bowls, adding a different food coloring to each. Layer colored batters into cupcake liners. Bake 18 to 20 minutes and cool completely.
03 - Beat butter until creamy. Gradually incorporate powdered sugar until smooth. Add milk and vanilla extract; beat until light and fluffy. Divide frosting into bowls, tint with colors matching cupcakes, and fill a piping bag with the colors side by side. Pipe swirled frosting atop cooled cupcakes and adorn with edible glitter and sprinkles.
04 - Beat egg whites with cream of tartar until soft peaks form. Slowly add superfine sugar, beating until stiff peaks develop. Divide meringue into portions and tint with desired colors. Pipe small kisses onto a lined baking sheet using a star tip. Bake at 200°F for 60 minutes or until dry. Cool fully.
05 - Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour until combined. Roll dough to a ¼-inch thickness, cut into unicorn and star shapes, and bake at 350°F for 8 to 10 minutes. Cool thoroughly, then decorate with pastel royal icing and edible gold dust.
06 - Arrange cupcakes, meringue kisses, and sugar cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible stars, pearls, and unicorn toppers to complete the presentation.
