Unicorn Cupcakes

Cupcake:

• 125g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups White Wings Self-Raising Flour
• ½ cup White Wings Plain Flour
• ¾ cup milk

Buttercream Icing:

• 150g unsalted butter, softened
• 250g CSR Vanilla Buttercream Icing mixture
• 3 tsp water

1. Pre-heat oven to 170°C fan-forced. Line 12, ⅓ cup capacity muffin pans with paper cases.
2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
3. Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a star nozzle. Pipe swirls on the top of cupcake.
5. Download the unicorn cupcake wrap and print. Cut out and wrap around cupcake base, sticking at the back to lock into place.