Daily food & travel inspiration in your inbox

Coming right up

This is what rainbows and sunshine would taste like if they came in cupcake form.

Unicorn Frappuccino Cupcakes
Servings:

serving time20

Ingredients

  • Cupcakes

  • 429 grams all-purpose flour

  • 265 grams caster (superfine) sugar

  • 1/2 teaspoon salt

  • 3 teaspoons baking powder

  • 375 milliliters of milk

  • 125 milliliters vegetable oil

  • 125 grams unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 drops blue food gel

  • 2 drops pink food gel

  • 3 tablespoons blue jello powder + extra to sprinkle

  • 3 tablespoons raspberry jello powder

  • Freeze dried raspberry to sprinkle (crushed to a powder)

  • Pink filling

  • 250 milliliters sweetened condensed milk

  • 1 teaspoon raspberry essence

  • 2 drops pink food gel

  • Frosting

  • 600 milliliters thickened cream (for whipping)

  • 3 tablespoons sweetened condensed milk

  • 1 teaspoon vanilla extract

Instructions

  1. Pink filling

  2. Combine sweetened condensed milk, raspberry essence and pink food gel in a bowl. Mix until well combined and then transfer to a piping bag. Set aside.

  3. Cupcakes

  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

  5. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

  6. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

  7. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

  8. Split batter into two bowls. One with 1/3 and the other with 2/3. Add blue food dye and blue jelly powder to the bowl with 1/3 and mix until well combined. Add pink food dye and raspberry jelly powder to the other and mix until well combined.

  9. Add the blue batter to a piping bag and pipe zig zags on the inside of white cupcake liners.

  10. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

  11. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

  12. Frosting

  13. Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.

  14. To finish cupcakes core the centre and fill with strawberry filling. Next, fit the end of a piping bag with a Wilton 1M piping tip and frost a swirl on top.

  15. Finish off with a sprinkle of blue jelly and crushed, freeze dried raspberries.

email

Email

print

Print

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.