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Whip Up Some Unicorn Inspired Treats

By Wendy Paul
These colorful treats will put a smile on your face even before you taste them.

Wendy Paul shares how to make sweet treats inspired by the unicorn.

Method:

Rainbow Sugar Cookies

Ingredients:

  • 1 cup softened butter
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 1 tbsp. water
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1 tsp. salt
  • 1 1/2 cups whole wheat flour
  • 3 1/2 cups all purpose flour
  • 2-3 tbsp. rainbow sprinkles

Method:

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and sprinkles, mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit.

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies if desired.

Independence Vanilla Cupcakes

Ingredients:

  • 1 box white cake mix
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 recipe Butter Cream frosting (below)

Method:

Mix together cake mix, eggs, milk, vanilla. Pour the batter into paper liners, filling ¾ full. Bake at 350 degrees for 15-18 minutes until the cakes are light golden brown.

*If you're making rainbow cupcakes in cones, then separate batter into 4 bowls. Place batter into each bow, in equal amounts. Use pink, blue, purple and green food coloring, one color for each bowl. Blend batter into desired color. Place 1 tsp. of each color batter into the cones. Filling only 3/4 full. Repeat until all the cones are filled. Bake in the oven at 350 degrees for 12-15 minutes, or until cake springs back when lightly touched. Cool completely.

Tip: place filled cones in a tall rimed baking dish to bake. This will stablelize the cones so they don't fall over.

Vanilla Butter Cream Frosting

Ingredients:

  • 1/2 cup butter, soft
  • 1/4 cup heavy cream
  • Pinch of salt
  • 2 tsp. vanilla extract
  • 3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Method:

Cream together all ingredients, until light and fluffy. Frost cooled cookies.

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