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Pink Cupcake Piggies

Pink Cupcake Piggies
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You Will Need:

Utensils
  • 2 muffin pans
  • paper cups (height 2,5 cm x 4,5 cm bottom diameter)
  • measuring cups
  • pair of scissors
  • 2 medium mixing bowls
  • electric beaters
  • spatula
  • 2 tablespoons
  • oven gloves
  • small knife
Icing
  • 1 x 250 g Ina Paarman’s Strawberry Icing Kit
  • 125 g butter, at room temperature
  • ± ¼ cup (60 ml) fresh milk
Ingredients
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
  • 2 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 ml) butter, melted
  • ¾ cup (180 ml) lukewarm full cream milk
Decoration
  • 200 g pink marshmallows
  • 1 tube of black writing icing
  • 1 tube of red writing icing
Utensils
  • 2 muffin pans
  • paper cups (height 2,5 cm x 4,5 cm bottom diameter)
  • measuring cups
  • pair of scissors
  • 2 medium mixing bowls
  • electric beaters
  • spatula
  • 2 tablespoons
  • oven gloves
  • small knife
Ingredients
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
  • 2 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 ml) butter, melted
  • ¾ cup (180 ml) lukewarm full cream milk
Icing
  • 1 x 250 g Ina Paarman’s Strawberry Icing Kit
  • 125 g butter, at room temperature
  • ± ¼ cup (60 ml) fresh milk
Decoration
  • 200 g pink marshmallows
  • 1 tube of black writing icing
  • 1 tube of red writing icing

Method:

Adjust oven rack to the middle position. Preheat oven to 190 °C. Line two muffin pans with paper cups. Beat eggs, oil and melted butter for 1 minute on high speed until well blended. Add lukewarm milk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix. Fill each paper cup three quarters full. Bake for 12 - 15 minutes. Allow to cool completely before icing.

Icing

Mix according to package instructions, add a little extra milk if too stiff. Spread tops of cupcakes generously with icing.

Decoration

Cut one whole marshmallow in half through the waist, for the nose and stick on top of the cupcake in the middle. For the ears, cut the remaining half of the marshmallow lengthwise in half, to make a set of ears. Draw a face on the piggy using writing icing squeezed from a tube.

Pink Cupcake Piggies

Pink Cupcake Piggies

You Will Need:

Utensils
  • 2 muffin pans
  • paper cups (height 2,5 cm x 4,5 cm bottom diameter)
  • measuring cups
  • pair of scissors
  • 2 medium mixing bowls
  • electric beaters
  • spatula
  • 2 tablespoons
  • oven gloves
  • small knife
Ingredients
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
  • 2 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 ml) butter, melted
  • ¾ cup (180 ml) lukewarm full cream milk
Icing
  • 1 x 250 g Ina Paarman’s Strawberry Icing Kit
  • 125 g butter, at room temperature
  • ± ¼ cup (60 ml) fresh milk
Decoration
  • 200 g pink marshmallows
  • 1 tube of black writing icing
  • 1 tube of red writing icing

Method:

Adjust oven rack to the middle position. Preheat oven to 190 °C. Line two muffin pans with paper cups. Beat eggs, oil and melted butter for 1 minute on high speed until well blended. Add lukewarm milk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix. Fill each paper cup three quarters full. Bake for 12 - 15 minutes. Allow to cool completely before icing.

Icing

Mix according to package instructions, add a little extra milk if too stiff. Spread tops of cupcakes generously with icing.

Decoration

Cut one whole marshmallow in half through the waist, for the nose and stick on top of the cupcake in the middle. For the ears, cut the remaining half of the marshmallow lengthwise in half, to make a set of ears. Draw a face on the piggy using writing icing squeezed from a tube.

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