It’s party time

UNICORN FROSTED CUPCAKES

MAKES 12 PREP AND COOK: 1 HOUR

125g unsalted butter, chopped, at room temperature
2/3 cup caster sugar
1 tsp unicorn flavour for icing
2 eggs
1½ cups self-raising flour
½ cup milk
Blue, purple and pink food colouring
Sanding sugar, to decorate

UNICORN FROSTING

200g unsalted butter, chopped, at room temperature
2 tsps unicorn flavour for icing
2 cups icing sugar mixture, sifted
1 tblsp milk

1 Line a 12-hole muffin pan with paper cases.

2 Beat butter, sugar and flavouring in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in flour and milk, in two batches, until combined. Divide mixture evenly between three bowls.

3 Tint each mixture with a different food colouring. Divide the blue mixture evenly among paper cases. Repeat with purple and pink mixtures. Run a skewer through each one to create a marbled effect.

Cook in a moderately slow oven (160°C) for about 20 minutes,