Quick & Easy Unicorn Cake or Cupcakes in a Cup

Using your favorite cake mix and a pint of frosting, make easy mini cakes or cupcakes in just a matter of minutes!

MAKES: 6 MINI CAKES OR LARGE CUPCAKES

INGREDIENTS

cake mix
pint of frosting
2 Color Kitchen Color packets (pink + blue)
1 Color Kitchen Rainbow Sprinkles
small microwavable bowls or coffee cups

CAKE MIX

Add a little under ½ cup cake mix into each cup. Then add 3 tbsp of water to each and stir until fully mixed and there are no lumps.

OPTION: For confetti cakes, add ½ tsp sprinkles to each and stir lightly. Be sure to save some sprinkles to decorate frosting.

Put in microwave 1-2 at a time for 2 minutes, until batter is fully cooked. Let cool 10-15 min. before frosting.

Add toppers and sprinkles.

FROSTING

Split a pint of frosting into 2 bowls ¾ cup each.

For light pastel colors: Add ½ tsp color to each bowl of frosting. For deep rich colors: Add 1 tsp color.

Any remaining color can be saved or used for cake batter.

With a spoon or hand mixer, blend each color into frosting.

For purple: Take ¼ cup blue frosting and ¼ cup pink frosting and blend together.

Add multiple colors into piping bags for a color swirl.

Recommended: star tip.

Lavender Pistachio Coconut Cream Puffs | Natural | Dye-free

MAKES: 18-22 SERVINGS
Prep time: 30 minutes, Cook time: 32 minutes

INGREDIENTS

CRAQUELIN TOPPING
½ cup (1 stick) unsalted butter, softened
1 cup all-purpose flour
½ cup brown sugar 

CHOUX PASTRY
½ cup whole milk
½ cup water
½ cup (1 stick) unsalted butter
¼ tsp salt
1 tbsp sugar
1 cup all-purpose flour
4 large eggs 

COCONUT CREAM FILLING
1 13.5-oz cans coconut cream, chilled overnight
6 tbsp confectioners’ sugar
½ tsp lavender extract
½ tsp pistachio extract
1 Color Kitchen Green Food Color packet
1 Color Kitchen Pink Food Color packet
1 Color Kitchen Blue Food Color packet

DIRECTIONS

Make the craquelin topping.  Using a stand mixer or hand mixer, mix the butter, flour, and brown sugar until they come together into a dough. 

Form the dough into a ball, then sandwich it between two sheets of parchment paper.  Roll out the dough to be about ⅛ inch thick, then place it in the freezer while you prepare the pastry.

Make the choux pastry.  Place the water, milk, butter, sugar, and salt in a medium saucepan over medium heat, and bring to a boil.  Once boiling, add the flour to the pot and stir vigorously for two minutes.  The ingredients should come together into a ball of dough.

Transfer the dough to a stand mixer with a paddle attachment and beat for 30 seconds to a minute to cool.  Add the eggs to the dough, one at a time, to create a thick batter.  The batter has the correct consistency when you can lift up the paddle, and the batter drips off in a V-shape.  If the batter is too thick and does not create a V-shape, add one additional egg.

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Spoon the batter into a piping bag with a large round tip.  Pipe 1 ½ inch rounds onto the baking sheets.  Cut 1 ½ inch rounds from the craquelin topping.  Press a craquelin round onto each piped cream puff.

Bake the cream puffs at 425 degrees for 10 minutes, then turn the oven temperature down to 325 degrees and bake for an additional 22 minutes, until golden brown.  Let cool for at least 15 minutes.

While the cream puffs are cooling, prepare the coconut cream filling.  Open the chilled cans of coconut cream and scoop out the cream from the top of the can. Discard the coconut water that has settled to the bottom of the cans.  Place the cream in the bowl of a stand mixer with a whisk attachment and add the confectioner’s sugar.  Whisk on high speed for 1 minute, until smooth and fluffy. 

 Divide the coconut cream between 2 bowls.  In one bowl, fold the lavender extract, blue color packet, and pink color packet into the cream.  In the other bowl, fold in the pistachio extract and green color packet.

Combine the two coconut creams in a piping bag with a star tip.  Cut each cream puff in half.  Pipe the coconut cream into the bottom half of each cream puff, then sandwich the two halves together.

Colorful Ice Cream | Paleo | Dairy Free

Here’s a healthy version of an old 90s ice cream favorite Crazy Vanilla, by the Gusty Baker. This paleo, dairy free and fodmap friendly recipe also has gelatin which is great for gut healing!

INGREDIENTS

2 cans of coconut milk or coconut cream
4 tsp of vanilla extract
1 ½ tbsp of unsweetened gelatin (1 ½ packets)
½ cup of honey, or maple syrup for low-fo
pinch of sea salt
Color Kitchen Color packets

DIRECTIONS

Pour the coconut milk in a saucepan and sprinkle gelatin on top, let it bloom for a few minutes (it will create a skin on top), then whisk in and turn on heat. Add in rest of the ingredients EXCEPT food colorings and whisk until a low boil. Take off stove. Once cooled, put in fridge until completely cold.

Put batch in ice cream maker (Cuisinart recommended) for 15-20 minutes. If you decide to skip the churning and just freeze the mixture it will work, but it won't be as creamy or soft once frozen.

Now separate the vanilla ice cream mixture into 3 equal parts, in separate bowls. Add 2 tsp+ of natural color powders to each bowl. You can adjust color to your liking. Fold around with a spatula until fully mixed in. It’s ok if the ice cream gets a little melty while you're mixing.

Then use a small loaf pan, cake pan or container of choice (make sure the ice cream will be deep enough to cover bottom and scoop) and add spoonfuls of each mixture into the pan, alternating colors. Recommended: use 3 different spoons so the colors don’t mix. Then finally take a knife and do a light swirl through the mix. Freeze until set. It’ll take about 20 minutes to thaw out to be scoopable once frozen.

~Gutsy Baker, Stephanie Charbonneau
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Unicorn Toast Made | Natural | Dye-free

Transform your everyday toast into a magical unicorn surprise. What a fun way to start your day with your kiddos!

MAKES: ENOUGH CHEAM CHEESE FOR UP TO 10 SLICES

INGREDIENTS

1 block of cream cheese (or 8 oz whipped cream cheese)
1 Color Kitchen Unicorn Color Set
6-10 slices of toast or English muffins

DIRECTIONS

Split cream cheese into 4 sections into separate bowls.

Leave one bowl white. Add 1 tsp color in remaining bowls. For purple at ½ blue and ½ pink. For aqua add ½ blue and ½ green. Blend with a spoon until all the color is mixed. Whipped cream cheese is easier to blend.

Spread onto toast with an array of fun colors. Top with sprinkles and enjoy!

NATURALLY COLORFUL UNICORN NOODLES | Gluten-free

Heard about Unicorn Pasta? Try this fun and easy recipe to color your noodles with a rainbow of unicorn combinations! Our colors are plant-based, non-GMO and artificial dye-free for a naturally beautiful and nourishing bowl of fun!

INGREDIENTS

1-2 bags Lotus Foods Organic Rice Pad Thai Rice Noodles
2 Color Kitchen Color packets (pink + blue)
2 tsp lemon juice
1 tbsp coconut nectar, or agave
1 Color Kitchen Rainbow Sprinkles packet (optional)
Colorful fruits, veggies and nuts of your choosing

DIRECTIONS

Cook and rinse pasta. Strain and let cool.

Put ½ packet pink color into a medium sized bowl. Put other ½ of pink and 1 blue packet (for purple) into another medium sized bowl. Or, another option is to add colors to ziplock baggies to toss with noodles.

Put 1 part pasta in with pink color and other half with pink and blue color combination. Stir with mixing spoon in bowls, or gently toss in ziplock baggies. Add a little water if needed to dissolve and blend color. Once noodles are saturated with color, strain again to remove excess water if needed.

Toss with coconut nectar and lemon juice to taste.

Plate pasta and be creative! Add colorful fruits, vegetables, and more to enjoy a gorgeous bowl of healthy fun!

Unicorn Cake

This is a little girl’s absolute dream come true, and we’re here to make it easier for you! Let’s have fun!

MAKES 3 Layer 6” Cake

Cake:
1 stick (113 g.) organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt
Pink Color Kitchen Color packet
Color Kitchen Rainbow Sprinkles

Cake Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water

Decorating Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water
Pink, Green and Blue Color Kitchen Color packets

Unicorn Horn & Ears:
1 organic ice cream cone (such as Three Twins, find here)
57 g. (2 oz.) organic white chocolate, chopped
all natural white sprinkles
1 organic graham cracker (such as Annie’s Organic Honey Grahams, find here)

directions:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until combined and you have no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the milk and the cake flour mixture into the mixing bowl and mix on low until you have a smooth cake batter. Scrape the sides of the bowl and mix again if needed so there are no chunks.

Separate the cake batter into three bowls, they should weigh about 218 g. each. In one bowl, add ¼ tsp. ColorKitchen Pink Dye, in the second add ½ tsp. ColorKitchen Pink Dye and in the last bowl add 1 tsp. ColorKitchen Pink Dye. Stir to combine all of them completely.

Line three 6” cake pans with parchment paper and pour batter into each one and spread evenly.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

While the cake is baking, in a double boiler add the white chocolate and melt until completely melted.

Once the white chocolate is melted spread it all over the ice cream cone and sprinkle it with the white sprinkles. Once it is completely covered in sprinkles, place it on a cookie sheet or plate and put in the freezer.

Once the cakes have cooled, remove them from the cake pans and make the cake frosting.

In the bowl of your stand mixer add the butter, powdered sugar, vanilla extract and water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. Scrape bowl if needed and mix again.

On a cake stand or spinner, place a small amount of frosting and put the darkest cake later first. Then spread a generous amount of frosting, sprinkle rainbow sprinkles and then top with the second darkest cake layer. Repeat this process again and top with the lightest pink cake layer. For a full crumb coat tutorial, find one here.

Finish frosting the cake smooth.

After you have frosted the cake smooth, use the same bowl to make the decorating frosting following the same instructions as the cake frosting that you just made.

In a small dish, add ¼ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water, mix together to create dark purple dye.

Add a very little bit of frosting and stir to combine completely. Put in a piping bag with decorating tip #4.

Pipe eyes with eye lashes on the front top part of the cake. You won’t need this dark purple frosting after this.

To make the ears, cut rounded triangle shapes out of the graham cracker.

Next add a small amount of frosting into a piping bag with decorating tip #8 or similar. Frost the inner part of the ear and cover in white sprinkles.

Using the piping bag with the decorating tip #8, pipe frosting onto the bottom of the ears and the bottom of the horn and stick them onto the cake. I put the ears a little more forward than the horn.

You can put the remaining frosting from the piping bag with tip #8 back into the mixing bowl with the rest of the white.
Get three mixing bowls and in the first bowl add 1/8 tsp. ColorKitchen Green Dye, ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water and mix to combine into a turquoise food coloring.

In the second bowl, add 1/8 tsp. ColorKitchen Blue Dye, 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water and mix to combine into lavender food coloring.

In the third bowl, add 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water to combine into pink food dye.

Divide the remaining frosting into the three bowls, adding more into the turquoise than the pink and lavender.

Stir to combine the frostings into the three colors.

Put the turquoise frosting in a piping bag with decorating tip #846. Put the lavender frosting into a piping bag into a piping bag with decorating tip #96. And put the pink frosting into a piping bag with decorating tip #32.

Starting right between the eyes, pipe rosettes with the purple frosting up into the middle of the cake.
Fill in with piping dollops with the pink, and then towards the back start the main by piping roses with the turquoise.

Fill in with purple, pink and blue however you want – this is the fun part and you can make it look however you want!

Baker’s Note: Make this cake gluten free by substituting the cake flour for an organic gluten free flour blend. Our favorite is Namaste Perfect Flour Blend.

Recipe by Mimi's Cookie Bar

http://www.colorkitchenfoods.com/products/unicorncolors