Unicorn Cupcakes

Unicorn Cupcakes served on a white baking dish surrounded by sprinkles
  • 12 servings
  • 45 minutes to prepare
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  • 175g margarine
  • 175g caster sugar
  • 175g self-raising flour
  • 3 eggs
  • 4tbsp coloured sprinkles of choice
  • 200g butter, softened
  • 400g icing sugar
  • 1/2tsp vanilla extract
  • 1tbsp milk
  • Pink food colouring
  • 12 ice cream cones
  • 2 liquorice sticks


A classic cupcake given a modern decorative twist – who doesn’t love a unicorn at the moment?

To make the cupcakes

  1. Pre-heat the oven to 160°C (fan)/350°F/gas mark 4.
  2. Line a 12-hole muffin tin with paper muffin cases.
  3. Place the margarine, sugar, flour and eggs into a mixing bowl. Beat to combine using an electric mixer.
  4. Fold the sprinkles (optional) into the mix and divide the mix evenly between the muffin cases.
  5. Bake in the pre-heated oven for 25-30 minutes.
  6. To check the cupcakes are cooked, insert a skewer into the centre, it should come out clean when cooked.
  7. Remove and allow to cool for 10 minutes before placing on a cooling rack to cool completely.

To make the buttercream

  1. Place the softened butter into a large mixing bowl, sift the icing sugar into the bowl and beat to form a smooth icing. Add the vanilla extract, milk and a couple of drops of pink food colouring, mix well.

To decorate

  1. Place the buttercream into a piping bag fitted with a star nozzle. Pipe a rosette of buttercream on top of each cupcake.
  2. Asking an adult to help, use a serrated knife to remove the base from each ice cream cone to make your unicorn horn.
  3. Cut the liquorice using scissors to make eyes and eyelashes for your unicorn.
  4. Decorate each cupcake with the ice cream cone horn and liquorice eyes.
  5. Place on a cake stand to serve and enjoy.

Chefs Tip

Reserve the trimmed ice cream cone bases. Place in a freezer bag and crush using a rolling pin, mix with extra sprinkles and sprinkle over scoops of ice cream for a crunchy topping.