This pig cupcakes recipe is super easy. The pink sponge is topped with a candy melt and white chocolate icing and decorated with candy melts, writing icing and a good dollop of creative license.
Line a 12-hole muffin tray lined with cupcake cases.
Put the margarine, sugar, eggs and flour in a bowl. Whisk until creamy.
Add the pink food colouring and stir in to achieve a uniform shade.
Spoon the mixture into a 12-hole muffin tray lined with cupcake cases.
Bake for 20 minutes.
Cool completely on a wire rack
The tops of your cupcakes should be flat and sit below to the tops of the cases, leaving just enough room for the icing. If they’ve risen too much or domed, you may need to trim them a little with a small serrated knife once completely cooled.
Make the icing
Put the candy melts and white chocolate in a heatproof bowl.
Heat in the microwave for 30 seconds, stir and repeat until fully melted.
Spoon on top of the cakes immediately. Tap them gently to encourage the icing to spread to the edges and level off.
Add candy melt noses and ears immediately, and leave to set completely.
Add the final details.
Once the chocolate icing has fully set, you can add the final decorations.
Add two pink or white dots to the snout, black dots for the eyes and a little black line for the smile.
If you have other icing pen colours, you can add any other details you fancy.