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Queen Pull-Apart Cupcakes 4 Ways

A dash of Queen is all you need for these perfect pull-apart cupcakes.

Ice-Cream Cone Cupcakes

Ingredients:

12 vanilla cupcakes

12 chocolate cupcakes

For the buttercream:

750g unsalted butter, at room temp

10 cups (1.5kg) icing sugar, sifted

3 tsp thickened cream

2 tbsp Queen Organic Vanilla Bean Paste

Pinch of salt

To Decorate:

Queen Rainbow Colour Multipack - Green & Red

Queen Unicorn Confetti Sprinkles

Queen Strawb'ry & Cream Flavour for Icing

Method:

STEP 1: To make buttercream, beat the butter on medium speed for 6-8 mins until pale and fluffy.

STEP 2: Gradually add the icing sugar cup by cup, and mix on low until combined, then increase speed to medium for a further 6-8 mins. Scrape down the bowl half way during mixing to make sure the icing sugar is incorporated, then add Queen Organic Vanilla Bean Paste, thickened cream, and salt. The buttercream should be very light and fluffy.

STEP 3: Separate the icing mixture evenly between three bowls.

STEP 4: To create the brown icing for the cone, add Green and Red Queen Colour Rainbow food colouring to the buttercream frosting, and mix until desired shade is reached and completely incorporated.

STEP 5: To create pink icing for the ice-cream scoop, add Red Queen Colour Rainbow food colouring, and 1 tsp of Queen Strawb’ry & Cream Flavour for Icing to the bowl and mix until desired shade is reached and completely incorporated.

STEP 6: Leave the final bowl of buttercream frosting as is without colouring.

STEP 7: Arrange chocolate and vanilla cupcakes in the shape of diamond to resemble a cone with an ice cream scoop on top.

STEP 8: To coat the ice-cream cone, pipe brown icing in an outline on the bottom half of the cupcake formation. Fill in the outline with a thick layer of frosting then smooth over with an offset spatula. To add the ice cream scoop add an outline of pink icing to the top half of the cupcakes, then fill in with a thick layer of frosting. Using an offset spatula in a swiping motion, push the icing down to create a fluffy looking ice-cream. Using a star nozzle pipe the white frosting on the top of the ice cream scoop to make it look like whipped cream. Shake Queen Unicorn Confetti on top of the whipped cream and ice-cream scoop to finish.

STEP 9: Enjoy.

Cactus Cupcakes

Ingredients:

19 vanilla cupcakes

For the buttercream:

750g unsalted butter, at room temp

10 cups (1.5kg) icing sugar, sifted

3 tsp thickened cream

2 tbsp Queen Organic Vanilla Bean Paste

Pinch of salt

To Decorate:

Queen Rainbow Colour Multipack - Green & Red

½ cup shredded coconut

Queen Glamour & Sparkle Sprinkles

Method:

STEP 1: To make buttercream, beat the butter on medium speed for 6-8 mins until pale and fluffy.

STEP 2: Gradually add the icing sugar cup by cup, and mix on low until combined, then increase speed to medium for a further 6-8 mins. Scrape down the bowl half way during mixing to make sure the icing sugar is incorporated, then add Queen Organic Vanilla Bean Paste, thickened cream, and salt. The buttercream should be very light and fluffy.

STEP 3: Separate half of the icing mix into one bowl, then separate the other half into two bowls. you should have three bowls in total with one large portion and two small portions.

STEP 4: To create the green icing, add Green Queen Colour Rainbow food colouring to the larger portion of buttercream frosting until desired shade is reached and completely combined.

STEP 5: To create dark green icing, add Green Queen Colour Rainbow food colouring to the one of the smaller portions of buttercream frosting until desired shade is reached and completely combined.

STEP 6: To create pink icing, add Red Queen Colour Rainbow food colouring to one of the smaller portions of buttercream frosting until desired shade is reached and completely combined.

STEP 7: Arrange vanilla cupcakes in the shape of a cactus. The main body of the cactus should be two cupcakes wide, while each arm should only be one wide.

STEP 8: To coat the cactus, pipe green frosting in an outline on top of the cupcake formation. Fill in the outline with a thick layer of frosting then smooth over with an offset spatula. Once the frosting has been joined add the dark green frosting to the cactus and blend in to the green to give it texture. Using a star nozzle pipe pink flowers on the cactus and decorate the flower with the edible gold balls from the Queen Glamour & Sparkle Sprinkles. Finally add coconut shavings for the spikes to complete the design.

STEP 9: Enjoy.

Pink Flamingo Cupcakes

Ingredients:

11 vanilla cupcakes

11 chocolate cupcakes

For the buttercream:

750g unsalted butter, at room temp

10 cups (1.5kg) icing sugar, sifted

3 tsp thickened cream

2 tbsp Queen Organic Vanilla Bean Paste

Pinch of salt

To Decorate:

Queen Rainbow Colour Multipack - Yellow & Red

Queen Food Colour Gel - Hot Pink

Queen Food Colour Gel - Black

Chocolate covered peanuts

Method:

STEP 1: To make buttercream, beat the butter on medium speed for 6-8 mins until pale and fluffy.

STEP 2: Gradually add the icing sugar cup by cup, and mix on low until combined, then increase speed to medium for a further 6-8 mins. Scrape down the bowl half way during mixing to make sure the icing sugar is incorporated, then add Queen Organic Vanilla Bean Paste, thickened cream, and salt. The buttercream should be very light and fluffy.

STEP 3: Divide the icing mixture, placing ¾ in one large bowl, and the rest evenly between three bowls.

STEP 4: To create the Hot Pink icing add Hot Pink Queen Colour Food Gel to the large bowl of buttercream frosting, and mix until desired shade is reached and completely incorporated.

STEP 5: To make the black icing, mix Black Queen Colour Food Gel in one of the smaller bowls of buttercream until desired shade is reached and completely incorporated. To make orange icing, mix Red and Yellow Queen Colour Rainbow food colouring in one of the smaller bowls of buttercream until desired shade is reached and until completely incorporated. Leave the final bowl of icing as is, without colouring.

STEP 6: Arrange vanilla cupcakes in the shape of the flamingo body, and the chocolate cupcakes for the legs, neck, and head.

STEP 7: To coat the flamingo, pipe hot pink icing in an outline over the head, neck, and body of the cupcake formation. Fill in the outline with a thick layer of frosting then smooth over with an offset spatula. To add the wings use a star nozzle and pipe pink icing over the body to create feathers. Using a small offset spatula add a base layer of white icing for the beak and eye. Add a layer of black icing over the beak and blend with an offset spatula to complete. Add a chocolate coated peanut for the eye to complete. Finally pipe orange frosting in a straight line from the body to create a leg.

STEP 8: Enjoy.

Rainbow Cupcakes

Ingredients:

30 vanilla cupcakes

18 chocolate cupcakes

For the buttercream:

1kg unsalted butter, at room temp

14 cups (2.1kg) icing sugar, sifted

4 tsp thickened cream

3 tbsp Queen Organic Vanilla Bean Paste

Pinch of salt

To Decorate:

Queen Rainbow Colour Multipack - Red, Yellow, Green & Blue

Queen Strawb'ry & Cream Flavour for Icing

Queen Butter Popcorn Flavour for Icing

Queen Unicorn Dream Flavour for Icing

Queen Bubble Gum Flavour for Icing

Queen Unicorn Confetti Sprinkles

Method:

STEP 1: To make buttercream, beat the butter on medium speed for 6-8 mins until pale and fluffy.

STEP 2: Gradually add the icing sugar cup by cup, and mix on low until combined, then increase speed to medium for a further 6-8 mins. Scrape down the bowl half way during mixing to make sure the icing sugar is incorporated, then add Queen Organic Vanilla Bean Paste, thickened cream, and salt. The buttercream should be very light and fluffy.

STEP 3: Divide the icing mixture evenly among 5 bowls.

STEP 4: To create the pink icing add Red Queen Colour Rainbow food colouring and 1 tsp of Queen Strawb'ry & Cream Flavour for Icing to one bowl of buttercream frosting, and mix until completely incorporated.

STEP 5: To create the blue icing add Blue Queen Colour Rainbow food colouring and 1 tsp of Bubble Gum Flavour for Icing to one bowl of buttercream frosting, and mix until desired shade is reached and completely incorporated.

STEP 6: To create the yellow icing add Yellow Queen Colour Rainbow food colouring Butter Popcorn Flavour for Icing to one bowl of buttercream frosting, and mix until desired shade is reached and completely incorporated.

Step 7: To create the purple icing add Purple Queen Colour Food Gel and 1 tsp of Queen Unicorn Dream Flavour for Icing to one bowl of buttercream frosting, and mix until completely incorporated.

STEP 8: Leave the last bowl of frosting as is, without colouring or flavouring.

STEP 9: Arrange vanilla cupcakes in the shape of a rainbow. It should be three wide. Arrange the chocolate cupcakes in the shape of two clouds at the bottom.

STEP 10: To coat the rainbow use a star nozzle and pipe the purple icing in a circular motion to create rosettes. Follow the inside of the rainbow to complete a full arch. Repeat the process with blue, yellow, and pink icing until the rainbow is fully covered. If there are any gaps fill in with remaining frosting.

STEP 11: To create the clouds use a star nozzle and pipe white icing in an upwards motion. This will create a fluffy look over the chocolate cupcakes. Finally add Queen Unicorn Confetti edible decorations on top of the clouds to complete.

STEP 12: Enjoy.

Watch the video here!