Dessert Recipe Little piglet cupcakes

Dessert Recipe Little piglet cupcakes

Ingredients:

• 125g butter, softened


• 200g (1 cup) caster sugar


• 1/2 teaspoon vanilla bean paste


• 2 eggs


• 225g (1 1/2 cups) plain flour


• 1 teaspoon 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

Buttercream frosting

• 100g butter, softened


• 500g icing sugar mixture


• 2 tablespoons milk


• 1 teaspoon vanilla extract


• 2-3 drops pink food colouring

Instructions:

1. Preheat oven to 180C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases.


2. Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined.


3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.


4. To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined. Add the pink food colouring and beat until combined.


5. Spread buttercream evenly over the top of each cupcake. Cut a marshmallow in half crossways. Place a marshmallow half, cut-side up, in the centre of the cake to create a snout. Top with mimi M&M’s for nostrils. Cut remaining marshmallow in half. Pinch the ends to create ears. Attach to cupcake. Attach large M&M’s for eyes. Trim the sour strap into 2mm-thick strips. Cut into 3cm lengths and twist to create tails. Attach to cupcakes.