While scrolling through Pinterest for hours on end like I often do, I came across something called ‘unicorn bark’ and it just looked so pretty I had to try and make it myself. Of course it wasn’t vegan so I ‘veganised’ it and incorporated it into these rainbow cupcakes I’ve made. The actual cake itself is just vanilla with rainbow hundreds and thousands throughout, with rainbow icing and real fresh edible flowers from Sainsbury’s.
Ingredients for 6 cupcakes
140g self rising flour
100g caster sugar
1 tsp baking powder
1 cup of rainbow sprinkles
1 tsp vanilla extract
50ml vegetable oil
85ml sparkling water
Ingredients for decorations
Blue, pink, yellow and green food colouring (Wilton food colouring is vegan)
3 small bars of vegan white chocolate
Variety of cake decoration sprinkles (a lot of Sainsbury’s cake decorations are vegan)
Fresh edible flowers (Sainsbury’s)
Edible glitter spray
Method for cupcakes
Preheat your oven to 180°C and line a baking tray with cupcake cases. Mix all of the dry ingredients together including the cup of rainbow sprinkles, then add the wet ingredients and mix thoroughly. Fill the cupcake cases with the mixture and bake for 20 minutes until cooked throughly through the middle. Take out of the oven and place on a cooling rack to cool fully before decorating.
Method for decorations
Unicorn Bark – To create the unicorn bark I melted three small bars of vegan white chocolate in the microwave and halved it into another bowl, then from one of the bowls I halved the mixture again into another bowl. For the bowl with the most white chocolate in I added pink food colouring, this was my base colour. Then in the other bowls I added in yellow in one and blue in the other. Once I had created the colour shades I wanted, I poured the base chocolate colour (pink) into a baking tray that was lined with grease proof paper. I smoothed out the pink chocolate then added small spoonfuls of the other two colours in random places around on the pink chocolate. I then took a cocktail stick and created swirls in the chocolate to create a marble effect. Once I was happy with the colours I sprinkled a load of random cake decoration sprinkles all over the chocolate and put it in the fridge to harden.
Butter Icing – I then moved onto the icing and added a small amount of vegan butter into my Kitchen Aid and gradually added in icing sugar until I got a stiff constancy. You want the consistency to still be pipe-able but not too runny that the colours will start to mix in with each other. I never weigh out butter and icing sugar when it comes to making butter icing I find it easier to just go with the flow and estimate! Once I had the right consistency for my butter icing I split the icing into four bowls and coloured them all different colours. I went for pink, blue, orange and green. I then set up a piping bag with a Wilton 2D nozzle and started putting in the colours. To create the rainbow effect I lay the piping bag flat on a surface and add in one colour at a time, I layer the colours on top of each other and try to only touch one side of the bag with the icing to make sure the colours all stay separate. I then piped the butter icing on the cupcakes.
Final Touches – Once the white chocolate had hardened in the fridge fully I started to cut it into little triangles and random shards and placed about three pieces on each cupcake sticking out. Then I added a few of the edible flowers and sprayed them all with gold glitter spray.