Pig Cupcakes Recipes

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PINK PIGGY CUPCAKES



Pink Piggy Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 40m

Yield 12 servings

Number Of Ingredients 22

1 1/4 cups cake flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla extract
1-ounce red food coloring gel
4 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 teaspoon vanilla extract
3 cups powdered sugar
1 small squeeze red food coloring gel
6 marshmallows, cut in 1/2, for decorating
12 sugar gummy candies (pink or red slices) cut in 1/2, for decorating
Black licorice string, for decorating, cut in 1/2-inch pieces
12 brown chocolate covered candies, for decorating (recommended: M and M's)

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



Pig Cupcakes image

Number Of Ingredients 5

24 Yellow Buttermilk Cupcakes (page 26) or One-Bowl Chocolate Cupcakes (page 152)
Swiss Meringue Buttercream (page 304)
Pink gel-paste food color
48 mini brown candycoated chocolates, such as mini M&M's
Bubblegum tape

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.

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