National Unicorn Day is coming up on April 9 and we want to make sure that you are prepared to celebrate so stop by our bakery and enjoy the following magical treats. Also, if you visit us on Tuesday, April 9 dressed as your best unicorn you will receive a free unicorn cookie.
Our doughnut case offers a large variety of doughnuts. This week our variety has expanded to feature our fancy unicorn treats.
Sugar cookies with frosting and unicorn sprinkles are simple yet perfect for any unicorn party.
Unicorn cupcakes come in several varieties. The sprinkle-studded cake and buttercream frosting will not disappoint. Many come with a fun magical ring that can be worn later to keep the fun alive.
Rainbow mini cakes or cake squares feature a fluffy cake with our delicious buttercream frosting decorated to make anyone smile.
Our Unicorn fruity bites cups are perfect for an on-the-run treat. Enjoy unicorn bites in all their marshmallow goodness.
This beautiful Unicorn Cake features two-tiers of delicious buttercream frosting and is available up on request. Please call our bakery to order your cake at least 24 hrs before your festivities.
A classic dessert with a touch of patriotic perfection.
What you’ll need:
For the cupcakes:
1 white cake mix
3 Tbsp. cocoa powder
1/3 cup oil
3/4 cup buttermilk
1/2 cup plain yogurt
2 tsp. vanilla
Red food dye
1 Tbsp. apple cider vinegar
For the frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla extract
4 cups powdered sugar
Red & blue food dye
Preheat oven to 350 F. Mix cake mix and cocoa powder into a small bowl. Set aside. Combine eggs, oil, buttermilk, yogurt and vanilla in a large bowl. Stir in cake mixture to liquid mixture. Add red food due to mixture until batter is desired red color. Mix in apple cider vinegar. Place cupcake liners in pans. Fill liners with batter 3/4 full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let completely cool and remove cupcakes from pan.
To make cream cheese frosting, beat softened cream cheese and butter on low for 2-3 minutes. Add in vanilla and slowly add in powdered sugar. If frosting is too thick add a little milk. If frosting is too thin add some more powdered sugar. Separate frosting into three bowls. One for red, white and blue. Use the red and blue food dyes to color the frosting to desired colors. Place each of the frosting colors into small piping bags. Cut off a tip about 1 inch up from point. Place a 1M piping tip or large circle tip into a large piping bag. Put the three small red, white and blue filled piping bags into the large piping bag. Make sure the small piping bag tips are at the same level in the large bag so when piped you get an equal amount of each color. Pipe frosting onto cupcakes in circular motion. Top with patriotic sprinkles. Enjoy!
Enjoy a campfire favorite at any time with these cupcakes. Super simple to make and sure to satisfy any sweet tooth.
1 box chocolate cake mix
1 can of chocolate frosting
1 bag mini marshmallows
graham cracker, broken into crumbs
Bake the cupcakes according to the cake mix package directions. Cool completely. Frost with chocolate frosting. Top with a few mini marshmallows and graham cracker crumbs. Toast marshmallow on top if desired. Enjoy!
Fluffy and delicious strawberry cupcakes that are perfect for sweet summertime!
What you’ll need:
1 2/3 cups flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, softened
1 tsp vanilla
1/2 cup sour cream
1/3 cup milk
3/4 cup fresh strawberries, chopped
Preheat oven to 350 F degrees. Mix together the four dry ingredients in a large bowl. Slowly add in butter, eggs, vanilla, sour cream and milk. Mix until smooth. Gently fold in the strawberries. Place cupcake liners in cupcake baking tin. Fill liners half way with batter. Bake for 18-20 minutes. Remove from oven and place on cooling rack. Cool for 2-3 minutes and then remove cupcakes from tin and let cool completely on cooling rack. While the cupcakes cool make the frosting.
1 stick(8 Tbsp) of butter, softened
4 cups powdered sugar
1/2 cup fresh strawberries, chopped
Beat butter in mixing bowl until smooth. Add in powdered sugar and strawberries and beat on low until mixture is creamy and combined. If frosting is too thick add a tbsp of milk. If frosting is too think add more powdered sugar. Frost cupcakes once cooled.