cake smash backdrop party decor

Unicorn Cupcakes Done Right – Chic & Easy

unicorn cupcakes easy diy

Are you looking for unicorn cupcake ideas? Well, I have one I would love to share with you! My daughter, little miss, just turned one year old and I threw her an epic unicorn theme birthday party! If you hang around the blog long, you will learn, when I say epic, I MEAN EPIC!

This post is one in my DIY series “How to Throw Your Own Epic Unicorn Party”. Oh, and since it’s mainly DIY it is so much more economical than purchasing everything! For today’s edition we are going to chat about making unicorn cupcakes. YUM! YUM!

Prepare Fondant Cupcake Accents

Before we do any baking, you are going to want to jump over to my DIY Unicorn Cake Decorating Tutorial and follow the instructions to make unicorn horns  and ears for your cupcakes. Remember to make one horn for every cupcake. Also, instead of a skewer, use a toothpick to support the unicorn horn. You will see what I am talking about when you look at the tutorial. The fondant horn preparation can be done a few days in advance to when you make your cupcakes. In fact, I recommend that!

Decorating Your Unicorn Cupcakes

On cupcake day, the first thing you need to do is whip up a batch of your favorite cupcakes. A family recipe, straight outta the box…it doesn’t matter. However you roll to get cupcakes baked, just do it! Once your cupcakes are baked and cooled we  start the fun part: decorating. Oh, and here is today’s random fact. See that pig cutting board in the picture below…my daddy made me that! Pretty crafty dad I have there! I love that pig if you can’t tell! Mainly because he made it. 🙂

unicorn cupcakes easy diy

Cupcakes baked. Check. OK, so next, whip up a batch of buttercream frosting.  While  I’ve got frosting ion my mind here is a little frosting tip for you: Add a jar of marshmallow fluff to your buttercream recipe. It makes it taste so yummy! My DIY Unicorn Cake Decorating Tutorial also has a great link for a super buttercream frosting recipe if you are looking to try one out. Guess what, it uses marshmallow fluff!

So getting back to business, after preparing the frosting, add color to it, if desired. Personally, I decided to leave mine the  beautiful cream color that it is. It coordinates nicely with my chocolate cupcakes and golden horns.

Prepare your large pastry bag by putting an extra large star tip, I used the one from this cupcake decorating set, in and filling the bag with icing. Pipe a swirl of icing onto each cupcake. I let a little of the chocolate cake show through on the edges for a nice  color contrast.

unicorn cupcakes easy diy

Next, place all the unicorn horns in the cupcakes.Try to center them the best you can. After that,  place those cute little ears on the unicorn cupcakes.

Voila! These easy and chic unicorn cupcakes are ready to be eaten!

Additional Unicorn Cupcake Ideas

A few additional ideas I had, but ran out of time to do:

  1. Sprinkle the cupcakes with a bit of sanding sugar in a coordinating color to give them a magical glimmer or add some star shaped sprinkles. I love the gold star sprinkles!
  2. On pinterest, I also saw clear plastic wine glasses (the kind from the dollar store) filled with gummy bears, which were sorted by color and layered in the glasses, following the colors of the rainbow,  with a cupcake sat on top. This would be a fun way to display your final cupcakes. I actual displayed mine on the desert table using the DIY serving platters I made. They look delicious and the fact that there were none left confirmed that they were!

unicorn cupcakes easy diy

 

It is amazing what a magical creation your  cupcakes can become with just a bit of frosting and a few easily made fondant accents! I look forward to seeing how yours turn out! As always, I would love to see, so don’t be shy. We love to share here at Paisley & Pugs!  Also, if you ever have questions or need help please reach out to me. I am always happy to help out my fans and love to hear from you!



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cake smash backdrop party decor

Unicorn Meringue Cookies AKA “Unicorn Poop”

 

Another cookie recipe! Yep, sure is! Really a meringue isn’t a cookie (at least in my book). Well it doesn’t taste like one to me. Cookie, not cookie…it just doesn’t matter! Whatever it is, I am going to teach you how to make the cutest and best tasting unicorn poop (unicorn meringue cookies) out there!

DIY unicorn meringue cookies recipe and tutorial

The recipe I used for these is my tried and true meringue recipe. It yields delicious, melt in your mouth cookies with a taste reminiscent of  toasted marshmallow. Scroll down to the bottom of this  post to whip it up!

Now, lets get on to how to make those meringues of yours look like unicorn poop. 🙂

Once you have your meringue batter made (following your favorite recipe or test out mine) we need to add some unicorn colors  to it. Otherwise, they will just be plain old boring meringue cookies as opposed to these really awesome unicorn meringue cookies.

Take approximately 1/3 cup of batter and place in into a disposable plastic cup, or a glass one if you feel like doing dishes 🙂 I made 5 aliquots in separate cups. Set the rest of the batter aside. It will remain white.

Add the appropriate amount of food color to get your desired colors. I choose pastel rainbow colors, which matched beautifully with the rainbow unicorn theme of this epic first birthday party I was throwing for my daughter. Place each colored batter into a small pastry bag. Cut off the tip of each of the bags, making a small hole. The hole should be slightly smaller than a pencil eraser.

Once you have all your batter colored, prepare your pastry bag  with the tip you want to use for piping the cookies. I used this star tip from Wilton and I LOVE LOVE LOVE how the cookie shape turned out! Take each of the colors and pipe a vertical line along the inside of the pastry bag.  Start as close to the tip at the bottom as possible. Space the lines evenly around the inside of the bag. This gets a little messy and its hard to hold the pastry bag sometimes too.  That is OK though, Don’t get frustrated. I did and thought that the cookies would be a hot mess (good news, they weren’t). It will all be worth it for these unicorn meringue cookies!

Now, after all your lines are piped, spoon in the rest of the meringue batter into the pastry bag. Try to place it into the center of the bag so it doesn’t pull down the batter on the edges of the bag. Once the bag is full, squeeze the batter all the way down to your tip. Sorry no pictures of getting the batter ready. I need more hands! 🙂

A side note, I made solid colored cookies with all the colored batter left in the small pastry bags by just piping them onto the trays as well. We don’t want to waste the deliciousness!

Alright, now you are ready to pipe your  cookies. This is where the unicorn magic happens! Prepare a sheet pan by placing parchment paper on it. Pipe the cookies directly onto the paper. Mine were about 1 inch. I recommend that size for the perfect bite size treat. They are also the optimal size for baking. You can make them slightly larger if you want. Here are my cookies all ready to be popped into the oven for baking.

Bake your unicorn meringue cookies according to your recipe. Let them cool…that is the hardest part for me (almost as bad as watching paint dry, ya know?!) Once they are cooled, ENJOY!

Take a look at my freshly baked unicorn meringue cookies. DOUBLE YUM!

unicorn meringue cookie recipe and tutorial

I would love to see how your cookies turned out, so link ’em up in the comments. Or do you have a to-die-for meringue recipe? I would love to hear more about it!

Happy baking. And if you do try out my recipe (below) let me know how  you like that wonderful toasted marshmallow tasting cookie!

 

Unicorn Meringue Cookies a.k.a. Unicorn Poop


Ingredients

3 large egg whites (chilled)
1 tsp vanilla extract
1/4 tsp cream of tarter
2/3 c sugar
dash salt

  1.      Preheat oven to 250 F.
  2.      Add egg whites, vanilla, salt, and cream of tartar to mixing bowl.
  3.      Beat on medium speed until frothy.
  4.      Add 1 tbsp of sugar at a time. Beat mixture on high after each addition.
  5.      Repeat until all sugar has been added.
  6.      Beat mixture until stiff peaks form. At least 5 to 7 minutes. Stiff peaks will be shiny in color.
  7.      Add desired coloring to mixture.
  8.      Place mixture into pastry bag and pipe onto parchment paper. Space each cookie an inch apart. Alternatively, use a teaspoon to drop mixture onto parchment paper.
  9.     Bake for 40 minutes.
  10.      Turn off oven. Do open door. Let meringues sit in oven to slowly cool for at least 2.5 hours.
  11.      Remove the cookies from paper and store in airtight container.

Yield of approximately 60 cookies 1 inch in size.

Just a note on this recipe. Some people will make it without the cream of tartar. For me, this is what makes it no fail. I have tried to omit it before and my cookies were not quite the right consistency after baking. As long as I always add cream of tartar and follow the above baking directions, I have had no problems.

Water is your enemy when making meringues. Make sure your bowls and beaters and completely dry prior to using. Any moisture will destroy your meringue consistency. (This is another common problem many people run into. Good thing I worked for my dad in a baker for years as a teen, so now I can share my wealth of baking knowledge with you!)

cake smash backdrop party decor

Quick and Easy Royal Icing Recipe

Quick and Easy Royal Icing Recipe

Royal icing is one of my favorite icings to make. It whips up so quickly, tastes yummy and the artistic possibilities for decorating those cookies that come along with it…JUST AMAZING! You know me by now, I love anything that can lend itself to a little bit of artistic flair! 🙂

Today I am sharing with you my favorite royal icing recipe. It is by far, tried and true. This is the one that has been used in good ole dad’s bakery for years! Shhhh…don’t tell him I shared. 😉

 

Royal Icing


Ingredients

4 cups powdered sugar, sifted
2 Tbsp meringue powder
5 Tbsp water
1 tsp vanilla (or other flavor extract)
Additional water for thinning to desired consistency

  1. Combine meringue powder, vanilla extract, and water in bowl, mixing on low.
  2. Gradually add powdered sugar and continue to mix on low.
  3. After all powdered sugar has been incorporated continue mixing until the icing has a matte appearance. This is after approximately 5 minutes of mixing.
  4. Slowly add additional water and mix until desired consistency is achieved.

Store frosting in an air tight container. If frosting tip becomes clogged use warm water to remove clog.

NOTES:
Use a spoon to check your icing consistency. Do this by letting the icing drip off the spoon back into the bowl.  Slightly thicker icing is ideal for piping edges and fine detail work. A little bit thinner consistency works great for flooding cookies. I personally aim for a consistency between the two and am able to use the icing for both outlining and flooding the cookies! 🙂 There is my laziness showing through again.  This allows me to only have to color one aliquot of icing as opposed to doing two: an outliner and a flooder.

Happy cookie decorating, and my favorite part….COOKIE EATING! YUM! 🙂