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Unicorn Frappuccino Cupcakes

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


  • 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


  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.