Pig Cupcakes Food

PINK PIGGY CUPCAKES

Steps:

• For the cupcakes:
• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
• Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
• In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
• Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
• For the frosting:
• In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
• Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

PIG CUPCAKES

Steps:

• Tint 1 1/2 cups buttercream pale pink with gel-paste food color. Transfer to a pastry bag fitted with only a coupler. Tint another 2 cups buttercream a deeper shade of pink. Transfer 1/2 cup to a pastry bag fitted with only a coupler, and reserve the rest.
• Using an offset spatula, spread each cupcake with reserved deep pink buttercream in a smooth, even layer. For the snout, use a small plain tip (#6) to pipe a pale pink circle just off center, in the lower part of the cupcake, then pipe lines to almost fill in the circle; smooth with an offset spatula. Then, using the deep pink frosting and #6 tip, pipe two pink dots in the center of the pale pink circle.
• For the eyes, place two candycoated chocolates above the pale pink circle. Cut bubblegum tape into small triangles, and press two into the top of each cupcake to resemble ears, bending tips forward. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.