125g unsalted butter, chopped, at room temperature
2/3 cup caster sugar
1 teaspoon unicorn flavour for icing
1 ½ cups self-raising flour
½ cup milk
Blue, purple and pink food colouring
Sanding sugar, to decorate
200g unsalted butter, chopped, at room temperature
2 teaspoons unicorn flavour for icing
2 cups icing sugar mixture, sifted
1 tablespoon milk
Line a 12-hole muffin pan with paper cases.
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.
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 (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.
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.
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.
Starting 1cm in from the edge, pipe 4cm high swirls of frosting on top of cakes. Sprinkle with sanding sugar. Serve.