Unicorn cupcakes

HARIBO Unicorn Cupcakes are sure to make the eyes of party guests of all ages light up with their bright colours, sweet details and an extra dash of imagination.

Here's what you'll need

Ingredients for 12 pieces

For the dough:
250 g plain flour (405)
100 g sugar
1 packet Bourbon vanilla sugar
2 tsp baking powder
120 ml butter-flavoured rapeseed oil (or another neutral oil)
180 ml milk
2 eggs

For the frosting:
125 g softened butter
100 g icing sugar
200 g cream cheese (double cream)
pink food colouring
blue food colouring

For the decoration:
HARIBO Pico-Balla
HARIBO Pixel
4 tbsp decorative confetti

This is how it works

1. Let the baking fun begin

Preheat the oven to 180°C (top and bottom heat). Line a 12-cup muffin tin with paper cases. Mix the flour, sugar, vanilla sugar and baking powder in a bowl. In another bowl, whisk together the oil, milk and eggs, then add to the dry ingredients and mix in quickly.

2. Pop it in the oven

Divide the batter evenly between the 12 tartlet tins, then bake in the oven for 30 minutes. Remove from the oven and leave to cool completely on a wire rack.

3. Icing

Meanwhile, for the frosting, sieve the icing sugar into a bowl with the softened butter, then whisk for a few minutes until the mixture is light and creamy. Divide the mixture between two bowls and stir a little pink food colouring and a little blue food colouring into each one respectively. Stir the cream cheese until smooth, then quickly fold 100 g of it into each of the two mixtures.

4. Now it’s getting colourful

Fit a piping bag with a star nozzle. To make filling easier, place the piping bag in a tall glass and fold the rim over. Fill one side of the piping bag with the pink icing and the other with the light blue. Then pipe a pretty pink and light blue swirl onto each cupcake.