Magical Marshmallow Unicorn Cupcakes - Wilton

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Home Recipes & Ideas Magical Marshmallow Unicorn Cupcakes

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One day in advance, make horns. Roll 3/8 in. ball of white fondant into rope measuring 3½ in. long. Taper ends slightly. Fold in half, then twist to form unicorn horn. Trim so horn measures 1¼ in. long from tapered tip. Repeat for a total of 24 horns. Let dry on cornstarch-dusted cake board for 8 to 10 hours.Bake cupcakes. Prepare cake mix following recipe instructions. Bake and cool cupcakes in white cupcake liners.Assemble unicorns. Using scissors, cut 24 mini marshmallows in half diagonally to make the ears. Melt White Candy Melts candy according to package directions. Using melted candy, attach two ears and one fondant horn to each standard marshmallow. Chill until set, about 10 minutes.Tint icing. Prepare two recipes buttercream icing following recipe instructions. Using Pink icing color, tint ½ cup icing light pink and ½ cup icing dark pink. Using Teal icing color, tint ½ cup icing teal. Tint remaining icing burgundy using color combination provided. Combine Burgundy with a touch of Black icing colors to get burgundy color shown. Set burgundy icing aside for later step.Decorate unicorns. Prepare two decorating bags with tip 14. Fill separately with dark pink and teal icing. Prepare another decorating bag with tip 3 and light pink icing.Using dark pink, teal and light pink icing, pipe dots, stars and rosettes for mane of unicorn. Using light pink icing and tip 3, pie inside of ears.Using FoodWriter pen, draw eyes and eyelashes.Decorate cupcakes. Prepare decorating bag with tip 1M and reserved burgundy icing. Pipe swirl on each cupcake. Top with white sugar pearls and nonpareils. Position unicorn topper on each cupcake.