My little girl loves Unicorns. Anna (who writes most of our food articles) was going to help me make a unicorn cake, but then she moved across the country, so I thought I better scale back my original plan a little. Thus: unicorn cupcakes made entirely from pre-packaged food. (let’s face it: they were never going to be GOOD for us anyway.)
Ingredients: 1 box of Cake mix (and what ever ingredients it requires), 1 tub of icing, food coloring, toothpicks, white Chocolate Chips, and 1 bag of soft, chewy caramels.
1 : Make cupcakes from a box (follow box instructions), and allow them to cool for a good, long time.
2 : Pull out the bag of caramels and toothpicks. Open a caramel and squish it into a triangle shape. Open another caramel and repeat.
3 : Roll out each caramel, first in your hands and then on the table. Make sure to keep one side thicker than the other, and to keep both caramels the same length. In the end, you should have two caramel cones of the same length, about 1 inch longer than your toothpick.
4 : Squish toothpick in between the two thick ends of the caramels.
5 : Twist the caramels around the toothpick until they meet at the top.
6 : Next for the unicorn ears! Microwave 1/2 a bag of white chocolate chips in a bowl until melted. Place 2/3’s of the melted chocolate into a piping bag with a teeny tiny circular tip. Pipe a V-shape onto aluminum foil and allow to cool and harden. You’ll need twice as many V-shaped ears as you have caramel horns. Once all are formed, mix pink food coloring into the other 1/3 of the melted chocolate (re-microwave it if it’s hardened), and pipe the pink in the negative space of the V-shape. Put the finished unicorn ears in the freezer to help them harden.
7 : Put your icing in a tall bowl and beat with a hand mixer. Separate into smaller bowls and mix in desired food coloring.
8 : Pipe different colors of icing onto cooled cupcakes.
9 : Insert a second toothpick into the bottom of the caramel horn about 1/2 and inch. Plunge the horn, toothpick-end first, into the cupcake on an angle.
10 : Peel the hardened chocolate ears off the tin foil and secure one in the icing on each side of the horn. And there you have it! Unicorn cupcakes!
As I went along making the caramel horns, I kept rolling them out longer and longer. I thought the super-thin tip looked great, until they sat alone for a few hours at room temperature. One or two of them extended so far beyond the toothpick support that they started to droop. The rest of them held their shape perfectly for days.
If I did this project again there are a couple things I’d do differently. First of all, I didn’t use a piping bag and tip for the chocolate ears. I used a plastic bag with the corner cut off. It worked alright, but the ears were lumpy and unprofessional looking because of it. I also tried piping my icing from a plastic baggie at first. I don’t know WHY I tried that. I’ve tried it before and it doesn’t work. The bag is just not strong enough to hold onto the tip. Learn from my ridiculousness and stick to piping bags when you need to pipe.