Unicorn poop cupcakes

Ingredients

110g butter,softened at room temperature

110g caster sugar

2 free range eggs,lightly beaten

1tsp vanilla extract 

110g self-raising flour

few drops of your chosen food colouring

     

    

Step 1 

Preheat  the oven to 180c/ gas 4. Line a 12 hole bun tin 

with paper cases. Cream together the butter and sugar in

a bowl until pale. Add the eggs a little at a time and beat 

together.Stir in the vanilla extract.

 

Step 2

 ​​​​​Fold in the flower using a large metal spoon. Add milk a 

little at a time until the mixture is a dropping consistency

 

 

Step 3​​​

Divide the mixture into three bowls and add one bit of 

food colouring at a time to one bowl until you reach the 

colour you want. Repeat with the other two colours

and bowls.

 

Step 4

Spoon each of the bowls of cake in to a seperate disposal

piping bag.

 

Step 5

When you’re ready snip off the end of each bag and 

squeeze a small amount of each colour in to the paper 

cases. Then bake in an oven for 10-15 minutes or until golden

on top.

 

step 6

To make the buttercream icing, beat the butter in a large 

bowl until soft. Add half the icing sugar and beat until

smooth. Add the remaining icing sugar and some milk,

 a small amount at a time until smooth and creamy.

 

step 7

 Separate into three bowls and add one drop of food

colouring at a time to one bowl until you reach 

the colour you want.Repeat with the other two

colours and bowls.

 

step 8

Add a spoonful of each of the different icing

colours in to a disposal piping bag layering it

as the bag fills.

 

step 9

when your cakes have cooled swirl the multi 

coloured icing on top of each cupcake.