Ingredients
125g unsalted butter, chopped, at room temperature
2/3 cup caster sugar
1 teaspoon unicorn flavour for icing
2 eggs
1 ½ 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 teaspoons unicorn flavour for icing
2 cups icing sugar mixture, sifted
1 tablespoon milk
Method
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Line a 12-hole muffin pan with paper cases.
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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.
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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.
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Cook in a moderately slow oven (160C) for about 20 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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To make frosting, beat butter and flavouring in small bowl of an electric mixer until pale and creamy. Gradually beat in sugar. Add milk. Beat until fluffy.
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Divide evenly between two bowls. Tint one pink and one blue with colouring. Spoon each frosting alternately into a piping bag fitted with a 7mm star nozzle.
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Starting 1cm in from the edge, pipe 4cm high swirls of frosting on top of cakes. Sprinkle with sanding sugar. Serve.
