# What You Need:
→ 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 (various 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
# How To Make:
01 - Heat the oven to 350°F and prepare cupcake trays and baking sheets by lining them appropriately.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; alternately add to mixture with milk. Divide batter into four bowls, tint each with designated food coloring. Layer colored batters into cupcake liners and bake for 18–20 minutes. Cool completely.
03 - Beat butter until creamy. Gradually incorporate powdered sugar, mixing thoroughly. Add milk and vanilla extract; beat until light and fluffy. Divide into bowls, tint with food coloring, and load into piping bag with colors side by side. Swirl frosting atop cooled cupcakes and garnish with edible glitter and sprinkles.
04 - Whisk egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, beating to stiff peaks. Divide, tint with colors, and pipe small kisses onto lined baking sheet using star tip. Bake at 200°F for 1 hour until dry. Cool completely.
05 - Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and form dough. Roll out to ¼-inch thickness, cut into unicorn and star shapes. Bake at 350°F for 8–10 minutes. Cool, then decorate with pastel royal icing and edible gold dust.
06 - Place cupcakes, meringue kisses, and cookies on tiered stands. Scatter rainbow marshmallows, pastel candies, edible stars and pearls, and top with mini unicorn toppers to complete the presentation.
