Unicorn Treats

Unicorn Cupcake Cones

Makes 12 cupcake cones

Things you'll need

  • 1/2 stick (2 ounces) unsalted butter, room temperature
  • 1/4 cup + 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup + 3 tablespoons flour
  • 3/4 teaspoon salt
  • 1/4 cup milk, room temperature
  • 2 tablespoons rainbow confetti sprinkles
  • Small ice cream scoop
  • Cupcake pan
  • Hand mixer
  • Unicorn horn silicone mold
  • Small paintbrush
  • Large round piping top
  • Piping bags


  • 12 cupcake cones (with flat bottom)
  • Fondant: gold, black & white
  • American buttercream
  • Royal icing
  • Rainbow confetti sprinkles
  • Small diamond shaped cutter
  • Gold luster dust
  • Clear extract or vodka
  • Corn starch

Let's get started!

  1. Preheat oven to 325F°. Place the ice cream cones into the cupcake pan.
  2. In a small bowl, whisk together the flour, backing powder and salt.
  3. In a medium bowl, use the hand mixer to cream together the butter, sugar and extracts until light and fluffy, 5-8 minutes. 
  4. Add the egg to the butter mixture, and mix until combined. 
  5. Add half the flour mixture, and mix together. Add all of the milk and mix. Add the rest of the flour and mix until just combined. 
  6. Use the small ice cream scoop to fill the cones 2/3 full. 
  7. Bake the cupcake for 25 to 30 minutes. 

Time to Decorate!

  1. Horns: Mold the gold fondant in the unicorn horn silicone mold. Using the paint brush and mixture of gold luster dust and clear extract, paint the horns gold. 
  2. Ears: Make the ears with rolled out white fondant and the small diamond cutter. 
  3. Eyes: Roll the black fondant into pieces the size of a grain of rice, and taper both ends. Let all the fondant decorations dry until completely hard (up to overnight). 
  4. Using the paintbrush, brush royal icing along the top edge of the cupcake cone and dip in rainbow confetti sprinkles.
  5. Fill a piping bag fitted with a large round piping tip with American Buttercream and pipe a swirl on the top of each cupcake cone.
  6. On top of the buttercream, sprinkle a small amount of rainbow sprinkles and place the horn, ears and eyes on. 


Marshmallow Unicorn Horns

Makes 12 marshmallow horns

Things you'll need

  • 6 cups powdered sugar, sifted
  • 10 ounces mini marshmallows
  • 3 tablespoons water
  • Six food colors (natural food color powders)

Let's get started!

  1. In a large bowl, combine the mini marshmallows and water. Microwave in 30 second increments mixing in between, until totally melted and no lumps are left (about 3 minutes total).
  2. In another large bowl, sift the powdered sugar. Pour the marshmallow mixture into the center and mix until a dough forms.
  3. Use shortening to keep your hands clean, and knead the dough on the counter until smooth. 
  4. Evenly portion the marshmallow into 6 bowls, and color each bowl a different color of the rainbow.
  5. Measure all of the colored dough into 2 teaspoon sized balls.
  6. Roll each ball into a horn shape and spiral them together to form a 6-inch long horn.
  7. Place on a baking sheet lined with parchment paper. Let them dry at room temperature for 1-2 days until firm enough to stay straight.




Chocolate Dipped Strawberry Unicorns

Makes 12 chocolate dipped strawberries

Things you'll need

  • 12 strawberries
  • 2 cups white melting chocolate
  • Fondant: white, gold, purple, pink & yellow
  • Royal Icing: white & black
  • Gold luster dust
  • Clear extract or vodka
  • Corn starch


  • #1 piping tip
  • Small diamond cutter
  • Piping bags
  • Small paintbrush
  • Silicone unicorn horn mold
  • Silicone roses mold
  • White melting chocolate
  • Baking sheet lined with parchment paper

Let's get started!

  1. Horns: Use the gold fondant in the silicone horn mold. Using the paintbrush and a mixture of gold luster dust and clear extract, paint the horns gold. 
  2. Ears: Use the white fondant and small diamond cutter, shape the fondant ears.
  3. Roses: Use the purple, pink and yellow fondant in the rose silicone mold. Let all fondant decorations dry overnight until hard. 
  4. Melt the white chocolate, and dip each strawberry and place them on the baking sheet lined with parchment paper.
  5. Use the white royal icing to attach the horn, ears and roses in a flower crown. Use the black royal icing fitted with the #1 piping tip to pipe the eyelashes on the front.




Written By Rosanna Pansino

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