Devil Uni-horn Mini Cupcakes

Preheat oven to 160C (fan forced) Line a 24-hole mini cupcake tin with cases.

In the bowl of a stand mixer fitted with a paddle attachment, add flour, cocoa, sugar, baking powder, salt and butter. Mix on low until you have a sandy consistency.

Combine egg, milk, Vanilla Bean Paste and Black Food Colour Gel a jug and whisk to combine. With the mixer on low, slowly pour wet mixture into dry ingredients, mixing until just combined.

Fill cupcake cases approx 2 tsp full and bake for 10-12 minutes or until bounce back when lightly pressed. Allow to cool for 5 minutes before placing on a wire rack to cool completely.

Wipe the bowl of an electric mixer with vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.

Combine egg whites, sugar and salt in bowl of a stand mixer. Set over simmering water, stirring constantly with a spatula for approximately 10 minutes, until egg whites reach 80°C.

Transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool. With mixer running, add butter a tablespoon at a time. Do not worry if mixture splits, keep mixing.

Add Unicorn Flavour for Icing and Red Food Colour Gel, mixing to combine. Spoon into piping bag fitted with a round piping tip, pipe onto cupcakes.

Knead Ready to Roll Icing until smooth and pliable. Add a few drops of Black Food Colour Gel and knead to fully incorporate. Shape into devil horns and place onto cupcakes to serve.