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Little piglet cupcakes
Little piglet cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Impress kids with adorable party cupcakes!
Ingredients:
  • 125g butter, softened
  • 200g (1 cup) caster sugar
  • 1/2 tsp vanilla bean paste
  • 4.00 gm baking powder
  • 125ml (1/2 cup) milk
  • 24 pink marshmallows
  • 24 brown M&M’s
  • 24 mini brown M&M’s
  • 1 raspberry sour strap
  • 100g butter, softened
  • 500g icing sugar mixture
  • 41.20 gm milk
  • 2-3 drops pink food colouring
Instructions:
  • Preheat the oven to 180C and line twelve muffin pans with paper cases that hold 1/3 cup (80ml) each.
  • With an electric mixer, whip together the butter, sugar, and vanilla bean paste until light and fluffy. Gradually incorporate the eggs one by one, ensuring each is well mixed. Alternate adding the flour mixture and milk, stirring gently with a wooden spoon until just mixed.
  • Divide the mixture evenly into the prepared pans and level the tops. Bake in a preheated oven for 20 minutes, or until fully cooked. Once done, take out of the oven and place on a wire rack to cool thoroughly.
  • Prepare the buttercream frosting by whipping the butter with an electric mixer until pale. Slowly incorporate the icing sugar, beating thoroughly after each addition. Mix in the milk and vanilla extract until fully blended. Finally, add the pink food coloring and beat until evenly mixed.
  • Frost each cupcake with buttercream. Halve a marshmallow crosswise and place a half cut-side up in the center to make a snout. Add mini M&M's as nostrils. Cut another marshmallow in half, pinch the ends to make ears, and attach to the cupcake. Use large M&M's for eyes. Cut the sour strap into 2mm-wide strips, then into 3cm lengths, twisting them to form tails, and attach to the cupcakes.

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