I did them myself! – JD, 4
We were nosing round the wonderful Multiple Mummy‘s blog a few weeks ago when we spotted a lovely idea: pink pig cupcakes.
We gave it a go with our own easy recipe – our version has white chocolate for the main topping along with a good dollop of creative license.
Here’s what we did:
Pink pig cupcake ingredients
- 80g margarine
- 100g granulated sugar
- 1 medium free-range egg
- 100g self-raising flour
- 1-2tbsp milk / soya milk
- 12 pink cupcake cases (ours were part of a multi-coloured set from Lakeland)
- A pack of pink buttons (again ours were from Lakeland)
- 100g white chocolate
- 100g icing sugar
- 2-3 drops of red natural food colouring
- 1-2 tbsp of warm water
- Icing pens and any other decorative bits you fancy
Pink pig cupcake instructions
- Cream the margarine and sugar together
- Beat in the egg
- Stir in the sifted flour
- Add the milk if the mixture is too thick to handle
- Divide between the cake cases
- Bake at 180C for about 15 minutes
- Cool completely on a wire rack
- To make the chocolate icing
- Mix the icing sugar with 1tbsp of warm water
- Melt the chocolate and stir in the icing mix
- Add a couple of drops of the food colouring until it turns pink
- Add the rest of the warm water if it seems too thick (it might just need warming again)
- Divide between the cakes straight away before it sets
- Once set, create snouts by icing two dots on a button and sticking it to the cake with a little more icing from your pen
- Ice on the eyes, smile and any other details you fancy (one of ours had a union jack nose)
- Finally, add two more pink buttons for the ears
Easy, fun and lots of room to be silly. We had loads of fun making these and they tasted delicious.
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