Pink Piggy Cupcakes
Oink oink! Have some fun in the kitchen decorating these delicious cupcakes as little piggies.
Nut Free
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Ingredients
125g butter or margarine
150g caster sugar
1 tbsp lemon zest
2 eggs
150g plain flour
100g butter, softened
225g icing sugar, sieved
1 tbsp water
A few drops of pink food colouring
1 bag of pink marshmallows
Black and red writing icing
1 tsp baking powder
150g caster sugar
1 tbsp lemon zest
2 eggs
150g plain flour
100g butter, softened
225g icing sugar, sieved
1 tbsp water
A few drops of pink food colouring
1 bag of pink marshmallows
Black and red writing icing
1 tsp baking powder
Method
- Preheat the oven to 180°C/350°F/160°C Fan/ Gas Mark 4.
- Put all the ingredients into a bowl or food processor and beat together until smooth.
- Line a bun tin with paper cases and half fill each case with the mixture.
- Bake in an oven for 18 to 20 minutes until well risen and the cakes spring back when you press them with your fingertips.
- To make the buttercream, sieve the icing sugar. Beat the butter until creamy in an electric mixer, and then gradually beat in the icing sugar. Finally beat in the tablespoon of water.
- Mix in a few drops of the food colouring with the buttercream and spread the pink icing on top of the cakes.
- Stick on a nose made form a large marshmallow and ears made from slices of marshmallow.
- Draw eyes and a smile using the red writing icing and make the snout using black writing icing.
