Recipe Unicorn cupcake cones : Easy, Special and Delicious

Recipe Unicorn cupcake cones : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Unicorn cupcake cones. This Recipe Unicorn cupcake cones : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Unicorn cupcake cones was necessary 50m, cook 20m and serving 18. Attention: allergies . Without having to wait long, let's just check the Recipe Unicorn cupcake cones

What looks like ice-cream, but tastes like cake? These magical unicorn cones!

14 Ingredients

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  125g butter, chopped, at room temperature
  
  
  


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  140g (2/3 cup) caster sugar
  
  
  


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  1/2 tsp vanilla extract
  
  
  


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  2 eggs
  
  
  


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  150g (1 cup) self-raising flour
  
  
  


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  75g (1/2 cup) plain flour
  
  
  


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  125ml (1/2 cup) buttermilk
  
  
  


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  18 flat-based ice-cream cones
  
  
  


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  Coloured sprinkles, to decorate
  
  
  



• White choc buttercream



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  250g unsalted butter, chopped, at room temperature
  
  
  


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  230g (1 1/2 cups) icing sugar
  
  
  


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  1/2 tsp vanilla extract
  
  
  


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  300g white choc melts, melted, cooled
  
  
  


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  3 different food colourings, to tint
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Beat butter, sugar and vanilla in a bowl for 3 minutes or until pale and creamy. Add eggs, 1 at a time, beating until combined. Add combined flours and buttermilk, in alternating batches, stirring to combine.
  
  
  


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  Step 2
  
  
  
  
  Stand the cones in two 12-hole muffin pans. Divide batter among 3 bowls. Tint each a different colour. Spoon each batter into a snap-lock bag and snip a corner of each. Pipe a small amount of each mixture into cones to fill two-thirds full. Bake for 15-20 minutes, until a skewer inserted comes out clean. Cool in pans.
  
  
  


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  Step 3
  
  
  
  
  For buttercream, beat butter, icing sugar and vanilla in a bowl for 4-5 minutes, until pale and fluffy. Stir in chocolate. Spoon into 3 bowls. Tint each a pastel colour.
  
  
  


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  Step 4
  
  
  
  
  Place a large piece of plastic wrap on the benchtop. Spoon a 30cm-long sausage of each icing onto plastic, side by side. Roll up in plastic wrap. Twist the ends. Trim the plastic off one end. Place in a piping bag with a 1cm fluted nozzle. Pipe icing on cakes. Top with sprinkles.
  
  
  

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