Pink Piggy Cupcakes Recipes

Steps:

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

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.