Welcome to my new series called Masterclass! I'll teach you step-by-step how to make unicorn cupcakes. It's a 4-step process 1)Make Unicorn Horns and Ears, 2)Make cupcakes, 3)Make the multicoloured icing; and 4) Assembling the unicorn cupcakes! These vanilla cupcakes are light and fluffy and the icing tastes creamy and delicious and they're super cute to boot! A shout-out goes to #CupcakeJemma for providing the original tutorial from which I learned how to make these lovely cupcakes. All recipes in metric and US measurements.
Skip right to specific parts -
Chapters
0:00 Intro
2:10 Horns
5:27 Ears
12:24 Vanilla Cupcakes
19:38 Vanilla Cream Icing
23:07 Assembling Your Cupcake
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
EQUIPMENT NEEDED FOR UNICORN HORNS AND EARS
-Bubblewrap, toothpicks or lollipop sticks, food-safe paintbrush, water bowl, small fondant roller, small round cutter, white fondant, pink food colour, Tylose (CMC) powder, vegetable shortening, Wilton open star tip 1M, 3 food colours
RECIPES
Vanilla Cupcakes
140g (5/8 cup) Unsalted butter (room temp)
175g (7/8 cup) Caster sugar
1/2t Salt
2 Eggs (room temp)
225g (2 cups) Plain Flour, sifted
9g (2 1/4t) Baking Powder
150ml (1/2 cup) Whole Milk (room temp)
1t* Vanilla Paste
(t = teaspoon)
METHOD
Cream butter, sugar and salt together until light and fluffy (5-10min)
Add eggs one at a time - fully incorporate each. Scrape bowl down after each egg addition.
Sift together flour and baking powder
Add milk and flour mixture into the mixer in alternating fashion until both are fully incorporated. Scrape bowl down after every few additions.
Bake off testers in different sizes to see which one looks best, then bake your cupcakes at 180oC or 350oF for 12+ minutes. Leave to cool completely while you make the icing. makes about 16 cupcakes 45g each.
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RECIPE
Vanilla cream Multi-coloured icing
250g (1 1/4 cup) Cream Cheese
125g (1/2 cup) Unsalted butter at room temp
525g (4 1/2 cups) Icing Sugar
1t* Salt
3 Food colours of your choice
(t = teaspoon)
METHOD
Cream the cream cheese, room temp butter and salt until light and fluffy (5-10min). Add vanilla paste and icing sugar and whip it until light and fluffy.
Divide into 3 bowls equally (approx 300g each) and colour each icing bowl to your liking. Watch how I load the colours into the piping bag for clean and easy piping.
Assemble cupcakes as shown in video and voila - very cute unicorn cupcakes.
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MERCHANDISE
Kitchenaid mixer
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Spatula
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Kitchen Scale:
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Wilton Open Star Decorating Tip 1M
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Wilton Professional Decorating Bag 16”
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Small Fondant Rolling Pin
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Wilton White Fondant (Ready to Roll)
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Paint Brush Set (Wilton)
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Wilton Cake Decorating Toll set
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29 июл 2024
