Sainsbury's Unicorn Cupcake Kit - 6 Pink Cupcakes - Make Magical Treats

Vanilla flavour sponge mix with a pink buttercream icing mix, white sugarpaste icing and pink and white sugar pearl sprinkles. Contains 6 pink cupcake cases.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold

INGREDIENTS:Cupcake Mix (47%) (Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm Oil, Dried Glucose Syrup, Rapeseed Oil, Raising Agents: Calcium Phosphate, Potassium Bicarbonate; Dextrose, Flavouring). Icing Mix (30%) (Icing Sugar, Colour: Beetroot Red; Flavouring). White Icing (21%) (Sugar, Glucose Syrup, Humectant: Glycerine; Palm Oil, Rapeseed Oil, Stabilisers: Xanthan Gum, Tragacanth; Preservative: Potassium Sorbate; Colour: Titanium Dioxide). Sugar Pearls (2.5%) (Sugar, Glucose Syrup, Water, Colours: Titanium Dioxide, Beetroot Red; Glazing Agents: Beeswax, Shellac, Coconut Oil).

To make the cupcakes
Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4
Place the cupcake cases into a muffin tray
Empty the sponge mix into a large bowl and add 1 medium egg and 4 tbsp (60ml) cold water
Mix with an electric whisk on medium speed until smooth.
Divide the mixture evenly between the 6 cupcake cases
Bake in the centre of the oven for approximately 20-22 minutes, until risen and baked throughout.
Leave to cool on a wire rack.

To make the icing
Empty icing sachet into a bowl and add 50g softened unsalted butter. Using an electric whisk, mix until light and fluffy. Spread or pipe a swirl onto each bun. 

To make the unicorn horns
Knead the sugarpaste until soft and pliable then reserve a small amount to make 12 ears. 
Divide the remaining sugarpaste into 12 equal pieces. Roll each piece into a long teardrop shape then twist two shapes together to form a unicorn horn. 
Divide the reserved sugarpaste into 12 and shape into ears by pressing with your finger.
Place a horn in the centre of the icing on each cake and then place an ear on either side of the horn.
Sprinkle with the sugar pearl decorations.

Cooking instructions: Oven

To make the cupcakes Preheat oven to 180°C/Fan 160°C/350°F/Gas mark 4 Place the cupcake cases into a muffin tray Empty the sponge mix into a large bowl and add 1 medium egg and 4 tbsp (60ml) cold water Mix with an electric whisk on medium speed until smooth. Divide the mixture evenly between the 6 cupcake cases Bake in the centre of the oven for approximately 20-22 minutes, until risen and baked throughout. Leave to cool on a wire rack. To make the icing Empty icing sachet into a bowl and add 50g softened unsalted butter. Using an electric whisk, mix until light and fluffy. Spread or pipe a swirl onto each bun.  To make the unicorn horns Knead the sugarpaste until soft and pliable then reserve a small amount to make 12 ears. Divide the remaining sugarpaste into 12 equal pieces. Roll each piece into a long teardrop shape then twist two shapes together to form a unicorn horn. Divide the reserved sugarpaste into 12 and shape into ears by pressing with your finger. Place a horn in the centre of the icing on each cake and then place an ear on either side of the horn. Sprinkle with the sugar pearl decorations.

Packed in United Kingdom

365g

Store in a cool, dry place.

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Sainsbury's Supermarkets Ltd.

33 Holborn, London EC1N 2HT

Customer services 0800 636262