Step-By-Step: Unicorn Pull-Apart Cupcakes Cake

By: So Yummy
February 06, 2019

Photo by So Yummy

Your next birthday celebration is going to be a magical one! With this unicorn pull-apart cake, you can skip the plates and forks and encourage the little ones to dig right in! No judgment if you’re older, because I’m almost 23 and I’m definitely going to request this cake for my birthday.

Cupcakes Ingredients

  • 2 boxes of vanilla cake mix, such as Dunkin Hines
  • Food coloring in multiple colors, such as Wilton brand
  • Sprinkles
  • Swiss buttercream (check ingredient list below!)

Swiss Buttercream Ingredients (recipe at the end!)

  • 8 egg whites
  • 1 ½ cups of sugar
  • 6 sticks of butter
  • 2 tsp almond extract

Prep Time: 1 hour 20 minutes

Serves: 10-15 people

Photo by So Yummy

Once you have your cupcake batter prepared following the instructions on the box, divide the batter equally into the same number of bowls as you have food coloring. We used 7 colors in our rainbow! Add a few drops of coloring to each bowl and stir until the batter is thoroughly saturated.

Photo by So Yummy

Using an ice cream scoop, spoon each colored batter into a lined muffin tin. You’re ready to bake for about 15 minutes at 350°F.

Photo by So Yummy

Once your cupcakes are fully baked take the wide end of a piping tip and hollow out the center of each cupcake. Be sure to set the extra piece of cake aside. We will use this later!

Photo by So Yummy

Flip that same piping tip so the narrow end is inserted into the hollowed out cupcake; this will create a funnel for your sprinkles and make pouring them in much easier. Grab a spoon and add those magical sprinkles! When removing the piping tip give it a little tap with your finger to help shake loose the sprinkles and distribute them evenly inside the cupcake. 

Photo by So Yummy

Remember that extra piece of cupcake I told you to save? We’re going to use it to cover up those sprinkles and close the cupcake. Repeat the previous 3 steps with all of your cupcakes. 

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Once your cupcakes are full of sprinkles it’s time to arrange them in the shape of a unicorn head. We’re using 24 cupcakes in ours! You also want the cupcakes to be as close together as possible. Be sure to arrange all of your cupcakes on a baking sheet or some kind of platter so you can transport the cake! 

Photo by So Yummy

Using the ice cream scoop again, scoop the Swiss buttercream frosting on each cupcake.

Photo by So Yummy

Time for your unicorn to take some shape! Grab an angled icing spatula and smooth out the buttercream frosting.

Photo by So Yummy

Smooth out all of the frosting to get a clean look. Add more frosting to define the jawline and nose of your unicorn. Take the remaining buttercream frosting and color it whichever colors you desire for the mane. Add each colored frosting to a piping bag and pipe alternate colors for the mane.

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Instructions for the ear: Use a small mound of fondant and roll it into a ball. Using your fingers, gently press it flat, and into the shape of a petal. Add a drop of pink food coloring to a second, smaller mound of fondant and smush to color. Roll the pink fondant into a ball and gently press it into a smaller petal shape, then place it on top of the larger earpiece and press to attach. Allow the ear to dry overnight, until hard.

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Instructions for the horn: Roll a mound of fondant into a long and thin log and cut it in half. Twist the two logs together and pinch them together gently at the top. Allow the horn to air dry overnight, until hard.

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You’re almost done! The final touch needed is to pipe an eye using black frosting.

Photo by So Yummy

Here’s that buttercream frosting recipe I promised!

Swiss Buttercream Instructions:

On the stove, in a metal bowl set over 2 inches of barely simmering water, combine 8 egg whites and 1 1/2 cups of sugar, and whisk continuously until the mixture is warm to the touch and the sugar has dissolved – about 5 minutes. Transfer the mixture to a stand mixer and whisk until completely cool and stiff peaks have formed – about 10-15 minutes.

Once cool, slowly add 6 sticks of butter, a cube or two at a time, until fully incorporated. Don’t be alarmed if the frosting looks like it separates, it will come together again after more whisking. Finally, once smooth, add 2 tsp of almond extract.