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Thursday, 4 May 2017

Unicorn cupcake recipe

Vegan, gluten-free, wheat-free, quick & easy
I had the absolute honour of making one of my favourite vegan companies 'Spectrum Collections' some cupcakes for their 3rd birthday.

Read my blog posts about Spectrum here.

 Spectrum collections are all about magic, mermaids and all things magical, I decided to create some special unicorn cupcakes. 
I decided to make 2 different flavours, a chocolate orange cupcakes with thick & creamy orange buttercream frosting and lemon cupcakes (Get the recipe here) with a raspberry compote core with vanilla buttercream, all decorated in pastels, glitter and sprinkles!
These cakes are 100% vegan and utterly divine. They are moist, flavourful and moorish, you won't be able to have just one!

I use the wonderful superfood that is cacao which not only makes these cake taste delicious but contains so many healthy and nutritious ingredients!
I like 'Creative Nature' cacao powder which has a lovely flavour and organic.
Read more here.
Spectrum was impressed by my cupcakes and loved the creative design. I worked hard to make the cakes taste delicious and represent the brand. I am really happy with how they turned out, design-wise and taste. YUM!!! 

I kept a few at home for me and my family, and they all went within minutes! I will need to make them again soon!

Preparation time- 10 minutes

Baking time- 18-20 minutes
Level- Easy

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (I use gluten-free)
-245g of golden caster sugar
-2 & 1/2 tablespoons of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-Pinch of salt
-60g of coconut oil
-2 teaspoons of vanilla flavouring

Ingredients for the frosting
Vegan buttercream (Get my recipe here) + vegan food colouring 


-Homemade unicorn horns and ears 
-Star sprinkles
-Siler balls
-Edible gold glitter
-Edible silver glitter
-Edible gold leaf

Step 1- Preheat your oven to 160 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder, bicarb of soda and salt.

Mix well to combine.
Step 4- Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix.

Step 6- Fill each cupcake case 3/4 full with delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

 Prepare your buttercream
Get my buttercream recipe here.

Step 9- If you're using one colour frosting, place your buttercream into a piping bag fitted with a star tip nozzle.
I used 4 different pastel colours fitted with different sized nozzles to pipe small rosettes, swirls, flowers to create a unicorn mane.... just be creative.

Make sure your unicorn horns are dry and hard (leave them at room temperature to dry out. (I have linked a great video on how to make unicorn corn horns and ears in the ingredients)

Step 10- Place the decorations onto the cupcakes and decorate with magical sprinkles and edible glitter.

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 


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Holly Jade 

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