# What You Need:
→ Rainbow Unicorn Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 2 large eggs
05 - ½ cup whole milk
06 - 1 ½ teaspoons baking powder
07 - ¼ teaspoon salt
08 - 1 teaspoon vanilla extract
09 - Food coloring: pink, blue, purple, yellow
→ Magical Unicorn Frosting
10 - 1 cup unsalted butter, softened
11 - 3 cups powdered sugar
12 - 2 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Food coloring matching cupcake colors
15 - Edible glitter and unicorn-themed sprinkles
→ Unicorn Meringue Kisses
16 - 3 large egg whites
17 - ¾ cup superfine sugar
18 - ¼ teaspoon cream of tartar
19 - Food coloring: pink, blue, purple
→ Unicorn Sugar Cookies
20 - 2 ½ cups all-purpose flour
21 - 1 cup unsalted butter, softened
22 - ¾ cup granulated sugar
23 - 1 large egg
24 - 1 teaspoon vanilla extract
25 - Royal icing in various pastel colors
26 - Edible gold dust
→ Assorted Decorations
27 - Rainbow marshmallows
28 - Pastel-colored candies
29 - Edible stars and pearls
30 - Mini unicorn cake toppers
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line cupcake trays and baking sheets as required.
02 - Cream butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt; alternately add to the creamed mixture with milk. Divide batter equally into four bowls and tint with food coloring. Layer colored batters in cupcake liners.
03 - Bake layered cupcakes for 18–20 minutes until a toothpick inserted comes out clean. Cool cupcakes completely before frosting.
04 - Beat butter until creamy. Gradually incorporate powdered sugar, then add milk and vanilla; beat until light and fluffy. Divide frosting into bowls and tint with food coloring. Transfer colors side by side into a piping bag and swirl frosting atop cooled cupcakes, garnishing with edible glitter and sprinkles.
05 - Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, beating until stiff peaks develop. Divide and tint meringue with food coloring. Pipe small star-shaped kisses onto parchment-lined baking sheets and bake at 200°F (95°C) for 1 hour or until dry. Cool completely.
06 - Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour, mixing until combined. Roll dough to ¼-inch thickness, cut into unicorn and star shapes.
07 - Bake shaped cookies at 350°F (175°C) for 8–10 minutes until edges are lightly golden. Cool fully before decorating with pastel royal icing and edible gold dust.
08 - Arrange cupcakes, meringue kisses, and sugar cookies on tiered stands. Decorate the table with rainbow marshmallows, pastel candies, edible stars and pearls, and unicorn cake toppers for a magical presentation.
